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
I am going to try to make for pot luck for tomorrow. One of the recipes I read said to refrigerate jello until partially set but I like yours will both work? Can I make this the day before or is it best the same day.
Hi Mary, yes that works really well to make it a day ahead, just cover and refrigerate until ready to serve.
Going to try today for first time. But every recipe I have found, except yours, uses frozen strawberries. Difference? Thx for cute video. It always helps.
Hi, we prefer the fresh but 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
One of my favorite desserts! (I have many.) It’s so fast and easy to make. Love your directions and the cute way you present them in your videos! A big thank you from me!
This one is definitely a favorite both at our house and on the blog! Thank you for sharing that awesome review!
Thank u Natasha…ive just tried it ….sooooo tasty …love all yr recepies…easy and delicious
I’m so happy you loved the pretzel salad. Thank you for the great review!
The strawberry pretzel salad is yummie, but i had issue with jello sliding off cream
Hi Tanya, did you make sure to prepare the jello per the recipe instructions and not per the box instructions? The box instructions would dilute it more.
My crust did not firm up after being baked as my other crusts always do. When spreading the cream cheese mixture, it picked up the loose crust. I did my best to spread teaspoon by teaspoon. I’m sure it’s going to be messy to serve. What did I do wring?
I’m more than happy to troubleshoot. Did you by chance forget to add the sugar or alter that in any way?
Could I make this a day before my event?
Hi Kim, yes that works really well to make it a day ahead, just cover and refrigerate until ready to serve.
Do you have to use a glass dish? Just wondering if an aluminum dish would work? thx
Hi Brandy, 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.
Hey there! I have ventured out with aluminium pans. I noticed everything is still delicious, plus one less dish lol. This dish is very commonly requested, thanks so much for the recipes!
You’re welcome, Thomas! I’m so glad to know it works well with an aluminum pan!
I have made Strawberry pretzel dessert and it is amazing. Everyone loves it.
I’m so glad you enjoyed it, Kate! Thank you for the wonderful review!
Made strawberry pretzel salad.
Absolutely gorgeous and delicious..
Thank you so much!
And
Merry Christmas
It is one of our favorites for the holidays! Merry Christmas!
Hey Natasha
Going to attempt to dive into making this recipe tomorrow. Finally got together all the ingredients {without} berries dove into by my family. Warned them to wait till I make this desert. hehe
Hoping it will look as good as what yours looks. Will let you know the results from the jury when they come in. Wish me luck.
I hope you love this recipe, Janet! We look forward to your feedback.
Well Natasha….didn’t even get the chance to take a picture of my creation,,,looked just like yours. My hubby & son dove right into it once it was ready…I managed to get myself a piece. So I am so very happy to come to your feedback with “IT WAS A HIT” So looks like I’ll be making this one again. tyty
That’s so great, Janet!! Thank you for sharing that with me.
Made this, recently, and my family LOVED it. And, SO easy! Perfect combination of salty and sweet.
I’m so glad to hear it, Leslie! Thank you for that awesome feedback.
Delicious! jw if any leftovers
Would freeze good
Hi Linda, I haven’t tried freezing but I suspect it is not freezer friendly.
Do you recall what size pan you used for this recipe? We used a 13×9 dish and had more than enough to cover it. Was anything altered in the recipe by chance?
This recipe was easy and really yummy but I had a hard time with the jello layer on top sliding off the cream cheese layer when I served it. Any tips?
Hi Michele, that could happen if you made the jello layer following the package instructions (with more water) than what is called for in the recipe. The recipe only calls for 2 cups of water which creates a sturdier jello base. I hope that helps!
My great-grandmother always made this for me growing up, but I couldn’t find her recipe so I decided to give this one a try. It was amazing! I used sliced frozen strawberries, as I have in the past. This recipe was a little different than the one I’m used to, so when I added the strawberries to the jello, it set instantly. Next time I’ll follow the instructions on the raspberry jello salad and put the strawberries down on the cream cheese layer before pouring the jello or put them in when the jello is still hot. Mine still tasted great, it just wasn’t as pretty hahaha. Thanks for sharing!!
You’re welcome, Bailey! I’m glad you enjoyed this recipe!
This has always been a family favorite and now I’ve found a good recipe! So good!
That’s wonderful! I’m so glad you love it!
Hi Natasha,
Will whipped cream cheese work with this recipe instead of regular cream cheese?
Thanks!
Hi Julia, I haven’t tried that but I think it should work ok as long as it’s in the same quantity (oz).
I think the can whip cream would get watery after a while. It might turn mushy.
First time visitor. Hugely fun to watch your how-to vids and your expressions when testing. I’m a new fan.
I’m so glad to hear it! I’m so happy you found our channel and blog!
Hi Natasha,
Can I use the Reddi wip (original) in the bottle instead?
Thank you!
Hi Halle, I honestly haven’t tried that so I can’t say for sure if it would keep the same texture – those whipped creams can deteriorate with time after they are piped and can vary from brand to brand. If anyone else has a good answer to this, please chime in and thanks!
I made this yesterday with cool whip and it was amazing. Thank you for the recipe Natasha!!! I bake better after follow your page.
That’s just awesome!! Thank you for sharing your wonderful review, Halle!