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
Will this still be good if I make it the day before? Or will pretzels get too soggy?
Hi Holly, I usually like to make this the night before or max 2 days before so the strawberries stay fresh.
I’m making this for Thanksgiving can I make this the day before and still be fresh?
Hi Margie, yes, we often make this a day ahead. Using cool whip will work best for make-ahead compared to substituting with heavy whipping cream (just fyi).
My pretzels got soggy! Can’t figure out what I did wrong!
Hi Doris, 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.
Strawberry Pretzel Salad was delicious. I followed your instructions. The crust taste like pecans or walnuts. It was simply delicious.
Hello Gwen, I am glad that you enjoyed this salad. I hope you will love all the other recipes from Natashas Kitchen that you will try!
This recipe has always been my family’s favorite and is requested for all occasions. It can be made in advance.
I always make it the night before an occasion. Next occasion is my Great Grandson’s 1st birthday party. OK, he didn’t request it his Mom, my Granddaughter, requested it.
I’m glad your family loved this recipe, Carol. Thank you for your excellent comments and feedback!
This strawberry pretzel salad is the best so tasty and licious! Thank you!
You’re most welcome, Melissa. I’m glad you loved it!
Can you use frozen strawberries?
Hi Pam, yes, that will work too.
I am very intersted in making this! Looks amazing. Can this recipe be doubled for like a big party and go into a throwaway pan?
Hi Elizabeth, I imagine that should work!
Be careful with a disposable pan as mine collapsed on the middle of the pan when putting in the refrigerator. What a mess I had! Lol
Hi Natasha
I would love to make this but i live in England and I can’t get cool whip! what could i use instead? Thank you so much i love making your recipes, our favourite is the sweet and sour chicken xx Kelly
Hi Kelly, I haven’t tested with a substitution here 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.”
Thank you so much i will try this xx
You’re welcome!
Love watching your videos for us in Sydney we work with ml not oz and some of the ingredients you use we dont have here like the cream you used in this recipe can we used thickened cream.
Hi Madien, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
I wanted a keto version and substituted the pretzels for pecans and the sugar for monk fruit sweetener. I also used 2 pkgs of sugar free jello with the 2 cups of boiling water. It was delicious and looked just like the original. My family loved it
That’s just awesome Jean! Thank you for that wonderful review!
can you make it boozy?
Hi Chris, I haven’t experimented with that to advise. I imagine you would add it to the jello. If you test it out please let me know how you like that.
Very nice blog post. I definitely love this site. Thanks!
Thank you for that wonderful compliment!
I made this, thought it was delicious, and loved the sweet, salty, crunchy combo! Light enough dessert that it doesn’t weigh you down. Especially on a hot summer day. I read other reviews and used Pam on the bottom of my dish. Cut pieces came out like a charm. I also weighed my pretzels because 2 cups of the pretzels I chose would not have covered the bottom if measuring before crushing. So, thank you for the ability to convert measurements! Next time I may try using light cream cheese/cool whip and sugar free jello. Thank you!
Thanks for sharing your experience with us and for giving some tips too! We appreciate it.
I apologize if someone else asked this, but I didn’t see it. Can you make it a day ahead of time?
Hi Virginia, no problem, this recipe does keep well in the fridge overnight.
is the 45 carbs for the whole pie or how much I’m a diabetic and need to know thanks
Hi Lin, the nutrition facts are always per serving and you can see the serving size towards the top of the recipe card.
I didn’t watch the video and went straight to the recipe. You should say “coarsely” crush the pretzels in the recipe too. I’m sure it will taste fine, but the coarse crush probably makes it prettier!
Thanks for the feedback, Kathryn!
Confusing directions between video and written. One says 1 cup pretzels and bake for 15 minutes. The written says 1-1/2 cups pretzels and bake 10 minutes. Gonna be in the refrigerator till noon tomorrow. Looks good.
Thanks for your feedback, Judy. Please follow the recipe on my website as we sometimes update the recipe card.
Natasha,
Fantastic video and an even more wonderful delicious refreshing dessert. Thank you for the great video. It certainly helped me to make this dessert a hit at a recent family gathering. It was the hit of the gathering and everyone wanted the recipe. Needless to say, I left the gathering with an empty dish.
That’s so great! This is one of our favorite recipes! I’m so glad you enjoyed that!
Making for Father’s Day dessert. can I use lite cool whip? Thank you.
Hi KP, here’s what one of our readers wrote “I made this yesterday with cool whip and it was amazing. Thank you for the recipe Natasha!!! I bake better after follow your page.” I hope that helps.
Hi Natasha!
For some reason my pretzel are not crunchy when I eat the dessert?! Any ideas? How many minutes you steer butter with sugar? And pretzels with that after ? Or maybe I should bake it longer?
Hi Lana, if using anything besides cool whip, it will make the pretzels soften. I have tested it with heavy cream and that softens the pretzels – I’m not sure if that is the issue with you but it’s the first thing that comes to mind.
Could I use chocolate covered pretzels to make this dish?
I haven’t tried using flavored pretzels yet to advise. If you will do an experiment, please share with us how it goes.
Do you have the amount of pretzels By weight rather than measuring cup? Varying pretzel size makes accurate measurement difficult
Hi Linda, we have the metric conversion option (highlighted in red wording) on the printable recipe card towards the bottom of the post.
Do you have the amount of pretzels By weight rather than measuring cup? Varying pretzel size makes accurate measurement difficult
Hi, Linda, if you click the “metric” button in the recipe card, you will get weights in grams.