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
Delish!
I think I’ll add some chopped peanuts to the pretzel crust.
I’m so happy you enjoyed that. Thank you for sharing that with us!
2 1/2 cups of pretzels is way off. I had a 1pound bag of pretzels an only had about 1/4 of a bag left cuz the recipe didn’t even cover the bottom of my baking dish.
Hi Susan, was is less covered than our images? I’m wondering if your dish size was larger?
Less an I used a 13×9 dish but the rest turned out fine.
Susan, somebody wanted to know why it’s called pretzel salad. Many years ago I had a recipe that had a layer of diced apples and nuts on top of the pretzels, thus pretzel salad!
Can I just use a regular graham pie crust?
Hi Donna, I have had readers report good results using the regular graham pie crust. I hope you love the recipe!
Can you update your recipe to reflect the correct amount of pretzels? Your video shows much more than 2 1/2 cups. I should have watched your video before making the recipe.
Hi Anne, the 2 1/2 cups pretzels is correct and matches with what is shown in the video. Maybe the bowl just appears bigger or smaller? I’m not sure but the 2 1/2 cups is correct.
I made this following the directions, however I think there’s something wrong with my jello. I waited until it was room tempurature however the gelatin was VERY runny….was I supposed to wait for it to look a certain way?? not really sure what to do at this point…hope it turns out good
Hi Heather. The Jello will be runny until it is refrigerated and set. Was it still runny after the refrigerator?
I didn’t see the part to refrigerate the Jell-O so I didn’t do that
Just made this strawberry salad, just waiting to try it !!
Question: if in a hurry can you speed time by placing cream mixer in fixer ?
Hi Tee, I have not tested that to advise. If you experiment, let me know how you liked the recipe.
My family has made the strawberry pretzel salad for years. It’s even better if you substitute pineapple juice for the water when making the Jell-O
That sounds delicious! Thank you for sharing that with me, Sandy!
Hey Natasha
I got all but the strawberries because wanted to ask if you must use ‘fresh’ strawberries or can you use ‘frozen’ ones as they are mixed into the jello.
Thx bunches for your intake on this question ahead of time.
Hi Janet, frozen will work although I think frozen raspberries work a little better because they aren’t as large. ideally, you want the fruit to be inside the jello and not sticking up through the surface of the jello.
Do you think this would work if I put the ingredients into cupcakes?
Hi Juliya, I haven’t tried that but see others do it online. If you test it out, make sure to send me a picture and let me know how it goes
Does it matter if we do not use a glass dish?
Hi Darlene, I have only tried it in a glass pan, one of our readers mentioned using a disposable pan and it worked. Here’s what they said “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” I ope that helps.
How about substituting bananas
Although I haven’t tried that to advise, that does sounds lovely!
Made this cake keto friendly. Check it out if you like.
I have been fallow the recipe, and I see on the video you use more then 8 on of crem cheese I use 8 oz like is one recipe, I did my whip cream from one cup of havy cream I combated together with cream cheese and I notice it was not enough ,other then that I Love the recipe I did today and going to serve tomorrow can’t wait for the result.
Hi Beata, the recipe calls for 8 oz of cream cheese and there is 8 oz of cream cheese in the video. It might look like more only because I cut it into smaller pieces before adding it, but I did only use 8 oz as usual. Using heavy cream instead of cool whip is the most likely culprit as it will deflate more readily than cool whip so it needs to be gently folded together. Also, I wonder if maybe you used a larger pan that would be spread out thinner?
hoi waar is de koele zweep en de aarbei jell o te verkrijgen ????
Hi, we found it in our local grocery store.
Used to have this many years ago. My favorite! Thank you for the good memories. Going to make this soon.
You’re welcome Patti!
My husband loved this. We are making it again for a special event at church. Can’t wait to try it again.
That’s so great! Thank you for sharing that with me!
Hi Natasha,
If I double the pretzel base do I need to double the cream cheese and jello layers as well?
Hi Joanne, it isn’t necessary to double everything if you are just making a thicker crust because you want a thicker crust. If you double everything, it would require a HUGE casserole dish.
I saw this so time ago and decided to make it. Your videos always helps when making a new dish. No guesswork right???
There’s really only word I need to describe it! ……YUMMY!!! 😁😍😘
Thanks Natasha!!
Cindy Mc
That’s so great! It sounds like you have a new favorite, Cindy!
This is my favorite dessert!! However, whenever I make something where I need to combine cream cheese with cool whip, etc., my cream cheese is always lumpy!! How do I get it smooth? I’ve tried cold and room temp cream cheese and have yet to find a remedy.
Hi Alaina, my best suggestion for that is to ensure that the cream cheese is at room temperature. If it is cold, it won’t blend easily. I hope that helps!
This was great! I made mine with raspberry Jello (sugar free) and fresh raspberries. I also used Splenda for sugar, since I am diabetic. I will be making this again for a party soon!
That’s so great, Jeanie! Sounds like you found a new favorite!
made this deliciousness for 4th of July party… people thought i put crack in it – couldn’t stop eating it! it was a major hit!
LOl! That’s so awesome Julie! Thank you for sharing that with us!
This is one of my favourite. Do you have a vegan version?
Hi there Kevin! I haven’t tested that but if you experiment, let me know how you liked the recipe