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
Hi Natasha,
I tired this recipe and it was amazingly yummy. I was too excitged, till my jello somehow dipped in the base 🙁
I tired to make thick jelly and a firm base, still it did not spread equally as yours did. Can you guide me how I can improve next time.
Hi Rabya, 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.
I make this all the time it’s awesome! So my friends want me to make it when we have gatherings. So thank you
Hi Annmarie, I’m so happy to hear that! Thank you for sharing your great review!
Cool Whip is not available in the UK. Could I use whipped double cream as a substit substitute.
Hi Jan, I haven’t tested that with either but I think you will find this comment helpful from one of our readers “I love this recipe except for the Cool Whip. We are trying to “eat clean” & that is so not in our menus. I tried a couple of stabilizing whipped cream recipes but did not like the consistency of those. So I did what my grandmother did to frost an angel food cake 😛😛. whipped 2 cups of organic heavy cream until just before it turns to butter. Nice thick peaks. Removed from mixer than whipped up the softened cream cheese with 1/2 cup organic sugar 😜 I folded in a spoonful of the cream at a time until it was well blended. It set up beautifully.”
Thanks Natasha. I,ll certainly try this.
Question:
I want to make this using canned mandarin oranges. How many would I use instead of the strawberries?
Hi Marilyn, I haven’t tested that but I think mandarin would work fine 🙂
Delicious! Turned out perfectly! Made it for a church potluck and everyone loved it! No leftovers. Thank you Natasha! You have taught me to make many things and each and every dish has been great!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can I substitute frozen sweetened strawberries?
Hi Diane, I have used frozen raspberries before, so I think frozen strawberries would work fine. If they are large, you may need to halve or a quarter them so they are submerged beneath the surface of the Jell-O.
It was really good.
I’m so happy to hear that! Thank you for sharing your great review!
Can I use frozen strawberries and should I cut them in half? I’m in the north and we don’t have good strawberries yet. Thank you.
Hi Christene, I have used frozen raspberries before, so I think frozen strawberries would work fine. If they are large, you may need to halve or a quarter them so they are submerged beneath the surface of the Jell-O.
OMG, THANK YOU SO MUCH for your Strawberry Pretzel Salad recipe!!! This is my husband’s favorite because it’s a dessert that his mother made for many years. I made two of these on Friday and followed your recipe to the letter and also read your responses to other reviewers’ questions which was super helpful, especially about putting a seam around the entire dish when spreading the cream cheese cool whip mixture. It worked perfectly! My husband and I tasted it Friday night and it was delicious. We even took some to our neighbors yesterday as they had never heard of it before, and THEY really liked it too. THANKS A MILLION for your awesome recipe! I plan to make it over and over again…lol!!!
Camilla & Bill
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Hi! Based on the given nutritional information, how big is a serving? What fraction of the pie is one serving? Thanks!
HI Stephanie. The recipe makes for 12 fairly large slices. The Nutritional information is based on one of those 12 slices. I hope this helps.
Thanks for sharing this blog post…….It’s amazing post
I’m happy you enjoyed that!
Can use Splenda insted granulated sugar? If so, in what measure?
Hi Jenny! I haven’t tried that but here is what one of our readers posted “I used Splenda bag sweetener in place of sugar-free jello and it was great.” 🙂 I hope this helps.
I have made this yummy dish for years now and love it! I prefer to call it a salad because then I won’t feel guilty for eating a lot of it. 😉 But it probably comes from – back in the day when they used to put multiple different vegetables in jello and set it, they called it jello salad. This recipe has been around since the 60’s when these vegetable laden jello salads were a plenty.
Ha ha!! I love your rationale – Strawberry Pretzel Salad it is!! I wish jello salads would come back into style – such an entertaining way to serve food! 🙂
This dessert is always a hit anywhere I take it! It is so tasty, love the crunch, & it’s one of my favorites!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This stuff is so tasty! It’s a perfect dessert for potlucks, everyone loves it!
I’m so inspired reading your review. Thank you!
Every time I make this pretzel salad, it disappears in a flash! Everyone loves it!
That’s so great! It sounds like you have a new favorite!
One of my favorite holiday desserts. I look forward to making it every year.
That’s awesome Becky! I’m so glad you love it. It’s a tradition in our family also and it always shows up at the annual church potlucks with no leftovers :). This strawberry pretzel salad is definitely a crowd-pleasing dessert!
Okay I love this stuff! Thank you!
Hi Jessica! I’m so glad you love the pretzel dessert! Have a wonderful Christmas!!
Hi – my pretzel crust is not bonding after they are cooled. Do you have any ideas on how to prevent this?
Thanks for your help.
Hi Merrianne, did you make any changes to the recipes? Did you measure the sugar and butter properly?
Can this recipe be made with out the Strawberries? I can’t eat them bcuz of their seeds.
You can make this with raspberries! 🙂
I think they have seeds as well… Can I just make it with the jello and no fruit?
Thank you
That should still work! We love the fruit in there and texture. I hope you like it with just jello!
Blueberries ??????
Hi they do not sell unsalted butter where I live. Does it matter to use salted butter?
Hi Regina, I always use unsalted butter because I have more control over the saltiness of my food, but I think it would work with salted butter – you’d have a little more of that salty contrast, which is fine.
Make it without the strawberries. It is worth it! Maybe try bananas without the banana seeds. Pineapple? Maybe some chocolate chips. But the base is delicious!
Orange jello and Mandarin oranges is good.
That sounds lovely!
drain a can of pineapple
My family loves it, and my husband said its his new favorite dessert. It is simple easy to make and delicious 🙂
Hi Lyuda, That’s so great! It sounds like you have a new family favorite!