My Strawberry Pretzel Salad is the most popular dessert on my blog, for nearly every holiday. The combination of sweet cream, salty pretzels, and tangy fresh strawberries makes it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
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Helpful Reader Review
“Awesome. Best directions on the internet to make this recipe. My family loves this dessert. Bookmarked forever!” – MZee ★★★★★
Strawberry Pretzel Salad Video Tutorial
This Strawberry Pretzel Salad recipe is near and dear to my heart, because it is the first video recipe that went viral on Facebook, and now has been viewed over 57,000,000 MILLION TIMES! I’m so thankful for everyone who watched and shared!
Easy Strawberry Pretzel Salad Recipe
Jello recipes, like our Jello Cake and classic Raspberry Pretzel Jello, are the perfect potluck desserts because they keep well and are easy to make and take, which is why this Strawberry Pretzel Salad is so popular during the holidays, and it makes me so happy that it graces your holiday table.
It’s easy to make a day ahead and is served right out of the fridge. Easy! Leftovers–if you have any–last for up to 4 days. It’s so simple to make with my easy step-by-step directions, and I increased the crust since there was a clear consensus that more is better!
Is it a Salad or Dessert?
There is a massive debate on Facebook as to why this is called a “salad,” and it is a passionate debate and very entertaining to read. So let me know in the comments–salad or dessert?
Strawberry Pretzel Salad Ingredients
This creamy, crunchy, sweet, salty Strawberry Pretzel Salad has a little of everything in a single bite, and requires just a few staple ingredients.
- Strawberry Jell-O – get the larger 6-oz box. Make sure to follow my recipe instructions for adding water and NOT the box instructions. If you use too much water, it won’t set properly.
- Pretzels – salted, small sticks or mini pretzels are easiest to crush. The amount of whole pretzels can vary depending on the type you use; about 4 cups of whole pretzels will yield 2 cups coarsely crushed.
- Cream cheese – soften so it mixes well – Tip: place unopened package in warm water for 15 minutes to warm quickly.
- Cool Whip – 1 tub, thawed in refrigerator – see my notes below for substituting
- Strawberries – Fresh sliced strawberries work best, but you can use thawed and drained frozen strawberries.
- Pantry staples – sugar and unsalted butter
Can I Substitute Cool Whip?
Instead of 8 oz of Cool Whip, beat 1 cup heavy cream with 2 Tbsp powdered sugar to stiff peaks, and add 2/3 cup sugar mixed into the cream cheese. In my testing, heavy cream can make the pretzel layer soften and take longer to set, so let it chill for 45 minutes in step 4 and serve the same day.
How to Make Strawberry Pretzel Salad
This layered strawberry pretzel salad dessert is so easy to make with my easy directions!
- Dissolve the Jell-O in 2 cups of boiling water and stir (**do NOT follow package instructions), and then preheat the oven to 350°F. Using a x-large measuring cup makes it easier to pour.
- Crush the pretzels in a zip-top bag. Aim for coarse texture, since the crust can become hard if the pretzels are crushed to a powder.
- Pretzel layer – melt the butter and sugar in a saucepan, and then mix in the pretzels. Press mixture into the bottom of a 13×9″ dish (glass is nice to see all the pretty layers). Bake at 350°F for 10 min, and then cool completely.
- Cream layer – beat the cream cheese and sugar with a hand mixer, and then fold in the Cool Whip. Spread it over the room temperature pretzel layer all the way to the edges to seal out moisture so the pretzels stay crisp and to keep the Jell-O from seeping down. Chill in the fridge for 30 min.
- Jell-O layer – stir sliced strawberries into the room temperature Jell-O from step 1. Pour it gently over the cooled cream layer (to prevent cracks), and then cover and refrigerate at least 2 hours. It’s best within 24 hours, but can be stored covered in the fridge for up to 3 days before serving.
Natasha’s Pro Tip:
For a different flavor, swap the strawberries for other sliced or small fruit. Try well-drained canned mandarin oranges with orange Jell-O or raspberries for Raspberry Pretzel Jello. Avoid fruits that release too much liquid and will prevent gelatin from setting, such as pineapple, mango, kiwi, or watermelon.
Helpful Reader Review
“I added a handful of scattered blueberries on top of the strawberry layer for my family 4th of July party, and it looked so cute!” – Tanya ★★★★★
My classic Strawberry Pretzel Salad recipe brings back all the nostalgic memories from childhood with the three layers of salty crunch, creamy sweetness, and bright fruity gelatin. This dessert is a favorite at BBQ’s and holiday dessert tables, since it’s simple to make and easy to transport.
Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 12 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 cups crushed salted pretzels, (about 4 cups whole pretzels)
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Dissolve – Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush pretzels in a sturdy ziploc bag, using a rolling pin.
- Pretzel layer – In a medium saucepan, melt 12 Tbsp butter, then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350°F, then cool to room temperature.
- Cream layer – When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
- Jell-O layer – Hull and slice 1 lb strawberries, then stir them into your room temperature Jell-O. Pour and spread the strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).
Notes
Nutrition Per Serving
Filed Under
More Party Desserts
I love potluck dessert recipes that are easy to make, bring, and serve at an event. Try these favorites:
- Tiramisu
- Banana Pudding
- Mini Cheesecakes
- Angel Wing Cookies
- Pumpkin Roll
- Rice Krispie Treats
- Apple Roses
- Lemon Posset
- Date Snickers
Pretzel Salad. Can I make this in a disposable aluminum pan with a lid if taking to a party?
I haven’t tried this in a disposable pan Ruth. That may work. I tried to search the comments and haven’t seen anyone else post their feedback on that.
I ended up making it in a glass pan. My pretzels didn’t stay together very well, but I managed to make it work. It was delicious and a big hit. Thank you! I love and enjoy your recipes!
I’m so glad you enjoyed it!
I made this in a disposable pan and it turned out great as it always does (same as in a glass pan). Just thought I’d chime in in case anyone else has the same question
Thank you for sharing that with us Evelina!
Hi Natasha,
I haven’t had chance to read through all of the comments to see if someone had already asked this question so, I’ll ask anyways…
What do you think about replacing the Cool Whip with the jarred marshmallow? I know someone that had made a cream cheese/marshmallow fruit dip and it was delicious! So, was thinking about replacing Cool Whip.
Hi Audrey. I searched that also and haven’t found any comments about that I would love to know how it does work out might be a great alternative. Please let me know how it goes if you experiment.
Hi Natasha, I always make my jello salad dessert with graham crackers as the pretzels even crushed hurt my teeth. I also make a little bit extra of the crust mixture and sprinkle on the top after I put some cool whip on the top of the jello after it has set. But my favorite added ingredient is after your crust has cooled put some drained crushed pineapple on top of the crust then follow recipe from there. As it soaks in it is just awesome but make sure to drain it as good as you can.. Even better the next day! My mom had done this for years. Thank you for your great recipe..
Thank you very much Marge for sharing your tips with us. What a great idea to use crushed pineapples 😀
HI. I have been making this jello for 25 years. everyone loves it. I use frozen sliced strawberries. thaw and add to the jello. I spray the glass dish. sometimes it helps the pretzels from sticking.
Wow! That’s great! Thank you for sharing your steps with us!
i want to make it using frozen strawberries as well. is there anything i need to do to ensure the taste remains the same?
Hi Atira! I think frozen strawberries would work and I would go with unsweetened. Also, sub with an equal amount of frozen strawberries. I hope this helps
Made this Morning for my office. It was gone in less than 5 minutes (no joke). I had lineup for this salad. Everyone loved it!
It’s so easy to make and very beautiful looking dessert, very delicious and does not have as much sugar as other desserts.
BTW I see some questions about how much pretzels to use. I weighted mine and I use 110 grams and always get perfect amount.
Thank you, Natasha, for this wonderful recipe. I wish I could post the picture. It looks almost as good as yours.
Thank you so much for sharing the pretzel weight with us Anushavan! I appreciate your thoughtful review! 🙂
Hi Natasha, my whole family loves this recipe. It’s my stepsons request on his birthday as he hates b-day cakes. I only have one question. How can I make the crust not stick to the dish and it be softer. My parents unfortunately can’t eat it because they wear dentures! Lol it always turns out crunchy. Is it supposed too or am I doing something wrong!
Hi Carole, it is supposed to turn out somewhat crunchy. Try crushing the pretzels a little finer and then make sure you aren’t compacting them down too much in the pan.
Thanks for the tip, will definitely try it next time!
You’re welcome!
I made this today for my father in law made sure the mixture was sealed all over the pretzel crust and let sit for an hour just to make sure it was sealed… poured jello mixture on top 45 minutes late i check on it and my jello has seeped into cream cheese and crust… wondering how this will taste now or if it’ll even set
Hi Natalia, that usually only occurs if the edges aren’t sealed but it could also happen if the jello is too warm and is poured on to quickly – warm jello can go through the cream portion. One other thing – if you use a larger pan and spread the cream too thin, it could seep through easier. I hope that helps for next time! I’ve made this countless times and haven’t had that occur but a couple of people mentioned the same thing and the sealing was what did the trick.
Made this for a picnic recently. Turned out fabulous. Was wondering about the pretzel bottom which so makes this recipe. I forgot to put the timer on for the pretzels and I think it was in a bit longer and turned out a little more crunchy which I loved. My thought is to make it that way and break it up for like a bark to eat just so. It tastes great so what is your take on this? To leave it in a bit longer?
Sounds like you made yourself a new favorite bark recipe! I love happy accidents! 🙂 I haven’t tried eating the pretzel alone but thats a great idea! Monitor it closely in the oven and bake it to your liking.
Am I supposed to add cold water to the jello as the box says or skip that step?
Hi Ciara, the instructions are different than what is on the box. Be sure to only follow what is in this recipe or the jello may be a little loose after adding raspberries.
LOVE The recipes
I’m happy to hear that Betty, thanks for following!
Unbelievable tasty! Fireworks in your mouth!
YES! Couldn’t have described it better myself Kim! 🙂
Can you use frozen strawberries and if so sweetened or unsweetened?
Thank you,
Linda
Hi Linda, I think frozen strawberries would work and I would go with unsweetened.
Do you have a low-carb substitution for your ingredients?
Thank you
Hi Lorena, I really haven’t experimented with anything else except for replacing whipping cream for the whipped topping. If anyone else has explored low carb substitutions with this recipe, please let us know 🙂
This looks so delicious! I can’t wait to try this. Can this be made a day in advance?
Hi Carla, that’s totally fine, unless you make it with whipped cream. It might be soft the next day.
I unfortunately wasn’t thinking and mixed the jello on autopilot, adding the additional 2 cups of cold water. Do I need to start over or do you know of a way to remedy the situation? This looks fantastic and I hope it turns out as beautifully as yours!
Hi Jenna, the strawberry jello layer will be thicker and as long as it sets, it should be ok. I usually add less water to make that layer more sturdy for slicing and since it has fruit in it, the fruit releases a small amount of juice so I add less water to be safe. I hope it works out well for you 🙂
This recipe is awful! Awful good! LOL And along with it came the making of sweetest memories with my teenagers! My daughter just turned fifteen. Having called her in the kitchen EVERYTIME I’m cooking since she was three, we have gone over every detail of kitchen safety, hygiene and procedure. This recipe was the ultimate Final Test Exam. What a precious Mommy/daughter experience, as I watched her crush with a rolling pin, use the range top while multi-tasking use of the oven, cooling crust in an open window ( like my mom used to do), use an electric mixer, slice thawed and well-drained store-brand strawberries (a necessary tweak this time of year), AND follow directions (after both previewing video starring a lovely skilled and young Natasha (THANK YOU for clarity and outstanding use of recording time, and paper recipe). I could not be more proud of Jillian’s results of a well-representing of this oldie but goodie recipe!!!
Now, I started this comment with a plural “teenagers”. My seventeen-year-old son and Jillian left the driveway while I watched him drive independently for the first time EVER!!! We will never forget the first time we made this delicious recipe.
I’m happy to hear how much you’re family LOVES this recipe, lol! Thanks for sharing your fantastic review Susie! 🙂
I have been making this with raspberry jello and frozen/thawed raspberries for approximately 35 years! Yowzer I’m old😉
I’m glad you enjoy the recipe as much as I do Jan! Thanks for sharing!
Would you double it for a 9X 13 pan?
That’s the size pan it calls for……
Do you only use 2 cups of boiling water? Not the full 4 cups called for on the box to make the jello?
Hi Rebecca, that is correct 🙂
Made this salad today wish my daughter and not only did we have a great tim making it, it tasted amazing. I already received a request to make it next week for a birthday party. Super easy and delish.
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Olga!
Do you have a dairy free version? I am dairy intolerant but grew up eating this and would love to have some again!!
Hi Stacie, currently I don’t have a dairy-free version of the recipe. If anyone tried a dairy-free version, please share your method with us.
Tofutti makes a “cream cheese” that I often substitute in baking. There is also a coconut based whipped cream and non-dairy whipped cream options that I find at Whole Foods.