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.
This post may contain affiliate links. Read my disclosure policy.
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 made this for Easter dessert and would not make it again. The pretzel were very soggy.
Hi Donna, what a bummer — sorry to hear yours came out soggy. 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.
Could you give me another crust that would work with this besides pretzels – a lower carb one?
Hi Linda, A couple of my readers have reported great results using graham crackers. You might look online for proportions with other recipes that use graham crackers. I hope you love it!
Do you spray the 9X13 before putting in the crust? The pretzel crust stuck horribly, I couldn’t get the crust out at all. I used pretzel stick– maybe that was where i went wrong.
Please let me know
Hi Kman, we did not, the crust has butter in it 🙂
Hi, first time making it, maybe i took a bit to long preparing everything (It didn’t seem like it); the jello started to thicken before I mixed with the strawberries, It was less than an ounce more of jello (I used several small packets), so it didn’t spread evenly over the whipped mix, lots of lumps. How can I fix this problem if it comes up again?
Hi Ana, I recommend keeping the Jell-O away from a window draft or colder area since that will set quicker.
I made this today for the first time ever. It was amazing. I will definitely be making it again. It’s fun and refreshing and perfect for a family gathering. 10/10.
Very nice! Thanks for your perfect rating and review, Nichole. Glad you enjoyed it!
Do you have your own cookbook out for people to buy.
Hi Shirley, not at the moment but I am already working on the cookbook so watch out for it.
I love this recipe I made it multiple times but I’d like to make it in an aluminum 9 x 12 container. Will that still work instead of using glass?
Hi Daisy, I haven’t tried this in a disposable pan Ruth. That may work. I tried to search the comments and saw that someone else tried it and it worked. Hope that helps.
It did not turn out for me. Too runny. It’s in the fridge now and hopefully it can be salvaged. I won’t make it again.
Hi Sue, I haven’t had it turn out runny and I have made this too many times to count, but I am always happy to help troubleshoot. Did you use the correct size jello package for the amount of water as directed in the recipe? That is usually what will cause the jello top to be ‘runny’ and not set properly. The instructions are correct and should be followed rather than following the jello package instructions. Also, you might consider if any substitutions were made to the recipe.
I love this recipe. I make it often in warmer months and I am often asked to make and bring it to parties.
I am someone that likes to add a twist to some recipes. On this recipe I add chopped pecans (roasted) to the pretzel crust. I make 1 1/2 times the recipe because everyone loves it!!!! I’d guess 1 cup nuts. And use a larger pan. The pecans add that nutty richness everyone loves……. Unless you have allergies!?!?
I stress to people making this CRITICAL NOTE – MAKE SURE THE LAYER OF COOL WHIP IS SPREAD TO THE EDGES OF THE PAN TO SEAL THE PREZEL CRUST AND THIS PREVENTS THE JELLO FROM SEEPING TO THE PRETZEL CRUST AND MAKING IT SOGGY. I know someone that did not make that seal and the pretzel crust was a bit soggy………. a bit disappointing.
Thanks!!!
Hi Grace! Thank you so much for sharing all of this with us! I’m happy you enjoyed this recipe!
8 tablespoons equal 1/2 cup.
Is there a reason the butter is measured in tablespoons instead of cups?
Hi Deb, Butter is marked on packaging in tablespoons. So we used that measurement to make it easier for the readers. There are 8 tablespoons in a stick of butter, so we will say 1 stick/ 8 tablespoons of butter. I hope that helps.
Are you going to publish a cookbook.
Thanks
Joyce’s Ruttman
Hi Joyce, I don’t have a cookbook out yet, but it’s on my list of life goals and we recently signed with an agent to make it happen!
The pretzel crust was like cement. Couldn’t cut it. Followed recipe exactly. This tasted great, but wasn’t able to serve it to guests.
Hi Jan, this could be due to crushing it too finely – make sure it still has some texture and isn’t too powdery. Also, keeping the same proportions of pretzels to butter is important for it to set properly and avoid packing it in too tightly into the dish. I hope that helps.
Hi Natasha. I am hosting a small Mother’s Day brunch. Can this recipe be halved and set up in an 8 inch square pan?
HI Nancy, that should work fine. I hope you all love it and happy Mother’s Day!
It was too good to only make half, so now I have leftovers today – yay! I love the pretzel crust and was so happy it stayed crisp.
It’s a party favorite over here! I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!
thank you
Hi natasha! I love all your recipes and I have made many of them. I was wondering if you think I could put the cheese layer and the strawberries layer on a Graham cracker crust instead.
Thanks, Teresa
Hi Teresa, I’m glad you’re enjoying my recipes. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
changes the taste to sweetly to me but ritz crackers are good and stay softer than pretzels. Still has the salty taste though.
Made it today for a birthday dinner for a friend a little massie but good
Thanks for your good feedback, Sara!
I would love to try this recipe but in the UK I can’t get Jello or cool whip. We buy jelly as little blocks that you dissolve in a pint of water. Can you suggest how I can substitute it for Jello? Thank you
Hi Elaine, I’m not sure if it’s the same consistency to advise. Per Google, what you know as jelly in the UK is called flavored gelatin in the US, so that may work!
I can’t wait to try this my grandmother had this all of the time when I was growing up. She puts in one cup of powder sugar for the filling. she also adds 3 tablespoons of powdered sugar in the pretzel crust. I would like to know if that would work instead of using sugar. I would really like to continue my grandmothers pretzel desert as she wrote it.
Thank you so much for sharing that with me, Ronna! I hope you enjoy this recipe.
Looks Yummy. But I am diabetic. Could you try this with sugar-free Jello and maybe graham crumbs instead of pretzels? Would that bring down the numbers for carbs & sugar? Thanks
Hello Lynda, I honestly haven’t tried that yet to advise. Feel free to experiment and maybe check out the comments from others maybe they have tried another process that brings down the carbs and sugar.
Can this be “skinnied up” by using reduced fat cream cheese and cool whip along with sugar free jello?
Hello Amy, I haven’t experimented on that yet to advise but I think it could work but I just haven’t tried yet. If you give that a try, please share with us how it goes.
Looks delicious. My mom used to make this every Christmas. I haven’t ever tried it because it sounded too hard with all the steps. Watching your video, you made it look simple. I will give this a try this Easter. If I pull it off, my family will be delighted.
Sounds like a great plan. I’m sure your family will be very happy, Brenda!
I made this but didn’t realize I was to cool the cream cheese mixture before putting partial set jello on top . Hope it turns out .
I hope you love this recipe.