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
Forgot to rate – Definitely a 5!
Thank you for your perfect rating! Love it.
This looks delicious and would love to make it. Do you know what is the equivalent of Cool Whip in the UK as we do not get that there thanks !
Hello Fiona, I am honestly not 100% sure but I tried checking Google and they have some tips for you. I hope you like the recipe!
Thank you for this delightful and refreshing recipe, Natasha. Like all of your recipes that I have tried, the carefully written step by step instructions and insightful tips result in culinary delights that my husband and I always enjoy. Looking forward to entertaining again after this pandemic is over and introducing your special dishes to others. The videos you provide are great also. Thanks for sharing.
Thank you for your kind words and good feedback, Karen. I hope you’ll love all the recipes that you will try for your family!
Love this dessert and the recipe is so easy to follow, thank you!! I’ve made it twice this week!! 🙂
Very nice! I’m glad you’re enjoying this recipe.
Am a newcomer and wot I see, I like ! Thanku Natasha. Love the combination of sweet and salty and am aware that people can’t decide whether to describe these type combos as a salad or a dessert. e.g. the delicious Grape Salad I found on Pinterest, I now describe as a dessert and it goes down a treat !
I’m so happy you enjoyed it
So, I followed your recipe precisely, but what happened it didn’t have enough jello mixture to cover the entire pan- too thin, not sure why that is, but kind of disappointed.
Hi Bonita, I’m curious if the pan size was the culprit? We also had a healthy layer of Jell-O covering.
Can I make this on a Sunday if it’s for Wednesday?
Hi, I usually like to make this the night before or max 2 days before so the strawberries stay fresh.
Hi Natasha,
please show the receipe of premix cakes. All your receipes are yummy.
Hello Renu, here are my cake recipes that you can try.
The Strawberry Pretzel Salad was so easy to prepare and my family loved it!!
Hi Cathy, thank you for your nice review!
It’s better with dream whip instead of cool whip!
Hi Mimi, thank you for sharing that with me!
I made this for New Years and my family loved it, but I did have to add a little more pretzels because there was not enough.
I’m happy you enjoyed that, Ella. Thank you for sharing that with us.
Thank you Natasha for the wonderful mix of new and nostalgic recipes that are tried and true and being re-discovered because of you. You are such a hoot on top of being a great cook and one beautiful lady inside and out! You make me smile…
That’s so nice of you, Belinda. Thank you so much!
Hi Natasha my name is Becky Luna for CHRISTMAS I made
PRIME RIB I use the recipe you give ,it CAME out delicious
Great to hear that you enjoyed this recipe, Becky!
Hi Natasha, can I make this recipe and leave it in the fridge overnight to serve the next day?
Hi Mira, that will work! I usually like to make this the night before or max 2 days before so the strawberries stay fresh.
Hi Natasha Can you tell me what is cool whip and is jello jelly? As l am in Australia. Thanks Sheryl.
Hi Sheryl, I’m not sure what it is called in Australia. I recommend a quick search engine search for that. It is a whipped cream product. Per Google, what you know as jelly in Australia is called flavored gelatin in the US.
This is so good! I love making this and it’s always a hit at get togethers.
I’m so glad you enjoyed it!
My family loves this. I make mine in a bundle pan, starting with the jello/ strawberries and pretzels last. When you turn it out you have a beautiful jello ring.
That is a brilliant idea! How do you keep it from sticking to the bundt pan? I would love to hear your tips on that.
I have been making this for about 10 years and am always trying to find a faster way. I love how you make the jello first. Plus use the ice cream scoop to make it easier to seal. Excellent tips! Thank you so much. It is a family favorite!
Hello Diane, so nice to hear that you’ve already been making this recipe using a similar process and ingredients. I hope this helps make the process faster for you!
There was not enough pretzel crust for this size pan. I had to transfer to a smaller dish.
Hi Tina, it should be enough for a 9×13 pan. If using a larger pan, you would want to increase everything including the pretzels proportionally.
If I cut this in half, can I make it in an 8×8 pan?
Hi Pam, yes that would work fine. I hope you love the pretzel jello salad.
Is there a substitution for the Jell-O in the form of strawberry compote?
Hi Jyoti, I have not tried a Jello-O substitution to advise. Our readers have reported great results using sugar-free jello, however!