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
Delicious dessert! Got rave reviews and some went back for seconds. Will definitely make again. Thanks Natasha!
Thanks for your excellent feedback, Yvette!
I made the pretzel crust to your exact directions (butter, sugar, and then crushed pretzels)but when I went to spread the cool whip mixture after the crust had cooled, the pieces of pretzels kept moving and getting picked up with the cool whip as I spread it. I thought it would have made a firmer crust. Any suggestions on how to correct this?
Hi Amber, I would recommend crushing the pretzels into smaller pieces which will help them firm up and stick together after they are cooled.
You’re welcome, Yvette! I’m so glad you enjoyed that!
Hi Natasha, I made this Strawberry Pretzel Salad, I was so excited and always your recipes turn out the same as you show in the picture. But, this time NOT! I didn’t get the layers, the jello mixed with the cream. The taste was terrific, sooo good, but I was dissapointed. My granddaughter was at my house that day, she said that she was going to try to make it.
Can you please tell me what you think I did wrong? But, I followed your recipe exactly!
My husband told me that we have to invite you to our house, so you can make it for us, jajaj!!!!
Blessings for you and your family, take care!!!!
Hi Cristina, I’m so sorry to hear that, I have not had that experience with this recipe. Was anything altered in the process of the recipe? The first layer was completely set before adding the jello? Was the jello chilled? I’m more than happy to troubleshoot.
Hi Natasha, I followed all the steps and I used the exact same ingredients.
Thanks
I will be trying this out with chocolate covered pretzels.
Thanks you for this great looking recipe
Sounds great, please let us know how you liked that!
This recipe was so easy and I received so many compliments! Thank you!
Thanks for sharing that with us Nicole!
Can you use frozen strawberries instead of fresh?
Hi Lin, that should work too.
I had everything on hand except I only had frozen strawberries (I grow my own) so I added 1 packet of Knox (I hoped that would offset the additional liquid from my frozen strawberries. It came out wonderfully! Topped with some thawed, lightly sweetened strawberries really made it fresh. This recipe is a keeper
Wonderful! Thank you so much for sharing that with us.
If I don’t find cool whip in the supermarket; Can I use whip cream?
Hello Jenny yes that should work. If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
I worked with a lady in Orlando in 1980 that made this. She found it in an old Better Homes and Garden that belonged to her mother.
Wow! That’s amazing!
I had this recipe at a Christmas gathering. It was my favorite.The host is deceased so thanks you for the recipe. I am making it tomorrow.
I hope you love this recipe, Janice! I’m so you discovered this recipe!
I ate this today and commented that it would be wonderful to have at my granddaughters wedding. Then I was told that since I suggested it, make it myself. How can this be done for 200 people? Cupcakes?
Hello Ron, thank you for your good comments. I haven’t tried making that this recipe for that many people but this recipe makes 12 slices.
Ron, I have seen this dessert made in small canning jelly jars for catering. The crust is spooned into the jar first and tamped down. Then the cream is spooned in and smoothed. Lastly the chilled jello and berry mix is spooned on top. Garnish with a spritz of real whipped cream and a slice of berry. The key to this is having the jello pretty well chilled…almost jelly -like in consistency.
Great idea! Thank you so much for sharing that with us Barb!
Thank you for the video on strawberry pretzel salad! I’m going to make it Friday and serve with grilled hamburgers! Thank you for sharing!
Yum! That sounds like an amazing dinner! I hope you love this recipe!
Hi! Can I make this tonight and refrigerate over night for tomorrow’s dinner dessert? Or should I wait until day of?
Hi Betsy! yes, the cool whip or whipped topping will make it hold up well in the refrigerator overnight. Cover with plastic wrap and refrigerate until ready to serve.
My family and I love this recipe!! We are definitely addicted. I honestly love all of the recipes I’ve tried from you. I think I’m a little obsessed, so thank you for the extra few pounds I’m gonna gain 😂
LOL you’re welcome! Enjoy cooking and I hope that you love every recipe that you try.
I always made this recipe it was good but I always had soggy pretzels. Last time I made them something went wrong with the Jell-O it didn’t get stiff and went down to the pretzels. But it still was good, and this is a very good recipe especially for parties.
Hi Rubin, make sure to spread your cream cheese center all the way to the edges of the pan so your Jell-O does not leak down to your pretzels. If the Jell-O reaches the pretzels, then it gets soggy.
It went through the center not the sides
Maybe your jello was too hot when you added it and it melted through the white layer?
I think something was wrong with the Jell-O but like Natasha I always make jello the first thing and it gets cool
Rubin…
Did you use the amount Nat told us to, or did you go by what was on the JELLO BOX ?
Barb …..
I went by the package like I always did
Have always loved watching your recipes and tried some myself. This is especially a crowd favorite at work. Would like a recipe for a berry dump cake that can be made ahead prior to taking it to work, any suggestions?
Thank you for that suggestion, Allison! I’ll have to add that to my list.
Hi Natasha. My cream was pretty runny compared to the consistency it should be. I’m worried to put it on the pretzels. Any suggestions on what I did wrong?
Hi Elena, was anything altered in the recipe that I can help troubleshoot? I worry if it’s runny it won’t set right and may make the pretzel soggy. Have you tried refrigerating the mixture and trying again?
For the video, how much cream cheese did you use? Looked like more than one 8 oz package?
Hi Sj, we used one 8oz package. It does look like more since I cut it into strips so that it breaks apart a little easier. I hope that helps.
Love this recipe!! Is there anything I should or could have done differently, because mine was extremely hard to get off the bottom on the glass dish. I followed the recipe to the tee!
Hi Jennifer, I have not had that experience but here is what one of our readers wrote “The first time I made this the crust, it stuck to the bottom of the dish and I had a difficult time getting the pieces out. From then on I sprayed the bottom of the dish with Pam before I pressed the pretzel mixture into the dish. I cant find a recipe that tells you to do this, but I always do now.” I hope that helps.
Oh thank you! I’ll give that a try from now on, because this is definitely a keeper. Thanks so much!!
Soooo, I made this again tonight and sprayed the bottom of the pan. It came out perfect!!
Yay that’s great news! Thanks for the update and good review.
Natasha, I followed your recipe last night. I’ve made pretzel salad before but wanted that smooth class like finish on top. I was leary about pouring room temperature jello on top but WOW! it was perfect!! Your helpful hints were awesome also thank you.
Yay so awesome Sue! Thank you for your great review I really appreciate you sharing your experience here.
Hi Natasha,
I made this last night, it was good! However some of the sections esp on the sides had soggy base and when I looked underneath it looked like the melted butter (rather than the jello) at the bottom of the tray. Do you think it’s because I didn’t crush the pretzels enough for the butter to soak in? I did seal it really well with the cream cheese so doubt it could have been that?
Thanks!
Hi Amina, I haven’t had that experience but that is possible. Was it mixed in well with the sugar and pretzels?
Hi Natasha,
Yeap I did mix it thoroughly. The next day the whole pretzel base went soft so not sure what went wrong.
Thanks
Amina
Good recipe but I recommend putting pam or a non stick spray before the pretzels cause it was badly stuck on the bottom
Delicious. The pretzel mix stuck to the bottom of the pyrex. Otherwise it was easy to make and yummy! I will use Pam next time.
I’m so glad you liked that Mia!