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Home > Dessert > Strawberry Pretzel Salad Recipe (VIDEO)

Strawberry Pretzel Salad Recipe (VIDEO)

Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.

Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.

Slice of strawberry pretzel salad served on a plate with layers of pretzels, cream and strawberry strawberry jello dessert

This post may contain affiliate links. Read my disclosure policy.

Why is it Called “Pretzel Salad”?

There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?

Pretzel salad sliced in a casserole dish showing layers of the pretzel salad

Can I Substitute Cool Whip?

Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.

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.

Ingredients for strawberry pretzel salad with cool whip substitute

What Kind of Pretzels are Best for Pretzel Jello?

Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.

Tips for Strawberry Pretzel Salad:

  • Dissolve the jello according to recipe instructions (NOT package instructions)
  • Use softened cream cheese and thaw cool whip in the refrigerator
  • Measure 2 1/2 cups of whole pretzels
  • Spread cream portion all the way to the edges for a tight seal before adding jello
  • Pour room temperature jello gently over the top to prevent cracks in the cream layer

Watch How to Make Strawberry Pretzel Salad:

Strawberry Pretzel Salad is the first video recipe that went viral on Facebook and now has been viewed over 50,000,000 MILLION TIMES! Thank you for watching and sharing our videos with your friends and family. I’m so thankful for you!

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Strawberry Pretzel Salad

4.74 from 134 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 2 hours
Total Time: 30 minutes
This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Keyword: Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Calories: 338 kcal
Servings: 12 slices

Ingredients

  • 6 oz strawberry Jell-O
  • 2 cups boiling water
  • 2 1/2 cups salted pretzels (measured before crushing)
  • 1/4 cup granulated sugar
  • 8 Tbsp unsalted butter
  • 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

  1. 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.
  2. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
  3. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

  4. 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.

  5. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Nutrition Facts
Strawberry Pretzel Salad
Amount Per Serving
Calories 338 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 354mg15%
Potassium 126mg4%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 30g33%
Protein 4g8%
Vitamin A 530IU11%
Vitamin C 22.2mg27%
Calcium 52mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools We Used for this Strawberry Pretzel Jello (affiliate links):

2 Quart Ovenproof Glass Batter Bowl
Glass baking dish
Breville Stainless Steel Electric Kettle
Glass mixing bowl
Stainless Steel Saucepan
Le Creuset Silicone Spatula
Wusthof Classic Ikon 6-inch Utility Knife
OXO Good Grips Nylon Flexible Turner

I hope this pretzel ‘salad’ becomes a new favorite for you! If you have a suggestion for something you want to see on our blog, I’d love to hear about it in a comment below.

This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • tl
    May 15, 2017

    This did not come out, my jello went all the way through and into my pretzel bottom. Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      It is very, very important to create a seal with the white layer, covering all the corners, otherwise the jello will run down. I hope that helps for the next time. Reply

  • Sherri Steiner
    May 12, 2017

    Natasha, my family loves this dessert and i want to make it for a baby shower. What are your thoughts on making in cupcake papers in a cupcake pan? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Sherri, I haven’t tried that but see others do it online. If you test it out, make sure to send me a picture and let me know how it goes 😀 Reply

  • Valentina
    May 5, 2017

    Hi Natasha, i made this recipe for the first time couple days ago, and looks like pretzelz start getting soggy 2 days later and strawberries look like they might be going bad couple places. Also we thought the jello part was sort of rubbery? Im wondering if 3 cups of water into jello would be a good amount? -since original package says 4 cups total and i understand that strawberries might give off some juice. Also do you know how much 2.5 cups of pretzels would weigh? I feel like they’re a little hard to measure just because of their side. Ill be making this again today for family, any advise would be appreciated 🙂 thanks for the ricipes! Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Hi Valentina, if you want to make this in advance as you described, it’s best to use strawberries that aren’t overly ripe so they last longer. Also, I have found that using whipped cream will make the pretzels soft while using whipped topping will help keep it from softening. I hope that helps! I haven’t added more water but you could if you prefer it that way. Also, make sure to keep it covered when refrigerated so the jello doesn’t get dry/stiff. I hope that helps! Reply

      • Valentina
        May 7, 2017

        Second attempt i made the raspberry version with 3 and a third cups boiling water in the jello. Ughh it was so good! It was gone in no time. Thanks Natasha 🙂 Reply

        • Natasha's Kitchen
          May 8, 2017

          You’re welcome Valentina! I’m happy to hear that! 😀 Reply

  • Ana
    April 19, 2017

    I made this recipe for the first time on Easter and it was a hit!! The only problem I had was when I poured over the strawberry/Jell-O some of the cool whip/cream cheese mixed in. I did let the cool whip/cream cheese cool like the recipe said. What can I do to prevent this from happening to me next time?? Thanks Natasha your recipes are super easy to follow!! Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Hi Ana, it is important to chill the cream cheese portion and to make sure the jello topping is at room temperatur or it can melt the cream portion. I’ve had this happen before with a similar dessert. I hope that helps!! 🙂 Reply

  • Kelcie
    April 18, 2017

    Hello, I made this for Easter and itnwas delicious! I was wondering how long it xan stay in the fridge before goinf bad? Its just me and my husband so we cant eat all too quickly, also my crust is a little hard to get out if the pan. Is that normal or is there anything I can do to make it easier to get out? Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      Hi Kelcie, it will stay good for a coupe of days in the refrigerator. With the crust, it sticks a little bit but should not be too difficult to remove with a firm spatula. Did you change anything in the proportions of the crust? Reply

  • Heather
    April 9, 2017

    My cream mixture stuck to the pretzel crust and pulled it out. My crust didn’t form Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      Hi Heather, the pretzel portion will not be fully set until it is chilled in the refrigerator. It helps to spread the cream over the top if you put dollops of cream over the surface – it spreads easier without lifting the pretzels. It is normal for the pretzels to stick to the cream but this method helps make it easier to spread. I hope that helps for next time!! 🙂 Reply

  • Candice
    April 4, 2017

    I was worried the crust would stay stuck to the pan after it came out of the oven, but after sitting in the fridge, it came out using a little metal spatula. This is a nice, light, and flavorful dessert. Reply

    • Natasha's Kitchen
      April 5, 2017

      That’s great to hear Candice! Thanks for sharing your wonderful review! Reply

  • Ella
    March 26, 2017

    hi there! i dont have cream cheese but i have all the other ingredients, can i make it without the cream cheese? Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Ella, you really need the cream cheese for the creamy part to form and thicken properly. Reply

  • Yelena
    March 13, 2017

    Am I able to make this the day before? Will the pretzels get soggy? Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Hi Yelena, yes that would work great a day ahead. Cover and refrigerate overnight. The only time the pretzels softened was when I tried to substitute the cool whip with real whipped cream, but if you make it per the recipe and make sure to seal the white cream all the way to the edges (so the jello doesn’t sink down to the pretzels), it will not get soggy. Reply

  • Debbie Brocco
    March 13, 2017

    In your printed recipe it calls for 2 1/2 cups of pretzels…..but in your video you say 2 cups. I just made the one in the video and it is in my fridge setting up. Sure hope it turns out ok. Guess I should have read recipe too. Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Hi Debbie, I’ve been making it more recently with 2 1/2 cups for a slightly thicker crust but it still works great with 2 cups. I hope you love it!! Reply

  • Marcia Bedrock
    March 10, 2017

    Could you substitute whipped cream for the Cool-Whip? Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Marcia, please see the note under the second picture of the ingredients for more info on using whipped cream 🙂 Reply

  • April Hoosier
    March 9, 2017

    If I only have pretzel rods how many would I use Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi April, I have no idea to be honest without crushing and measuring them. Try to get about 2 cups of crushed pretzels. Reply

  • Inez
    February 24, 2017

    Would frozen strawberries work in this recipe?? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Inez, I have used frozen raspberries before, so I think frozen strawberries would work fine. If they are large, you may need to halve or a quarter them so they are submerged beneath the surface of the Jell-O. Reply

  • February 23, 2017

    Could i replace the pretzel with anything else? around where i am we don’t get pretzels easily, is there something i can use instead? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      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! Reply

  • Ashley
    February 4, 2017

    So disappointed. I followed this exactly and when I went to spread cool whip on top of cooled off pretzels, they didn’t stick together and I couldn’t even spread the cool whip mixture on top. 😔 Reply

    • Natasha
      natashaskitchen
      February 4, 2017

      Hi Ashley, I’m always happy to help troubleshoot. If you maybe used a different sized pan, that could have spread the pretzels too thin, or if the pretzels were too large of pieces, or that can happen if you use less butter or sugar. Also, it REALLY helps to put the cream part on top in scoops before spreading just like I did in the video – did you have a chance to watch the video tutorial to see if you missed anything in the recipe or method? I hope that helps! Reply

  • Stephanie
    February 1, 2017

    I am very excited to try this & I really don’t care to be in the EVIL room. lol. Just saw the news this evening on the fighting in Ukraine & hope none of your people are involved. Sending prayers. Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Thankfully it hasn’t affected our relatives there because they live on the other side of Ukraine from where the fighting is happening, but I’m sure it is adversely affecting everyone in Ukraine 🙁 Thanks Stephanie! Reply

  • Ana
    January 23, 2017

    Can this be done at advance and be freeze ? Thank you so much! Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Ana, I haven’t tried that so I can’t say for sure how the dish would hold up in the freezer. I’ve never frozen jello before! Also, I don’t think the pretzels would stay crunch, but may become soft/mushy when it’s thawed which is why I probably would not want to risk freezing it. Reply

  • Lee
    January 11, 2017

    I know this is old, but we also love this! We have found that the pretzels don’t come near covering our 9×13 enough to make a crust, so we do increase the pretzel/sugar/butter by one half (an additional 4T of butter, 1 1/4 c pretzels, and 1/8 c sugar). So good and I love that the crust stays crispy – I have had this one too many times with run-away jello in the pretzels. Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      I’m so glad you enjoy it!! 🙂 Reply

  • Tatiana Cojan
    January 6, 2017

    We love this recipe, i’ve made this recipe so many times due to requests of my family:) Thankyou Natasha for such amazing recipes, i love making recipes from your blog because they are easy to follow and super delicious:):):) God bless you and your family:) Reply

    • Natasha's Kitchen
      January 7, 2017

      Thank you so much Tatiana! These are the best kind of reviews! Reply

  • Honey ann
    January 4, 2017

    Hi Natasha, do you think this will work if I use a 13×9 baking pan instead of a glass baking dish? Reply

    • Natasha
      natashaskitchen
      January 4, 2017

      I do think it would but keep in mind if you’re using a non-stick pan, it will get scraped up because you have to cut the slices out of the pan. Enjoy! Reply

  • Barbara yacone
    December 29, 2016

    Made it for the first time. Everyone eat the whole thing. Reply

    • Natasha's Kitchen
      December 29, 2016

      Love to hear that Barbara! 🙂 Reply

  • Dee
    December 27, 2016

    I refuse to make this…. because when I do.. I end up eating the whole thing!!!!!! OMG!!!!!! 😂 Reply

    • Natasha's Kitchen
      December 27, 2016

      I’m so glad you enjoy it Dee! Thanks for sharing your review 🙂 Reply

  • Allan R.
    December 21, 2016

    I make this regularly and always get raving reviews. I shared this recipe several times (by lining to your website) and I noticed there is a confusion with Canadians about how much Cool Whip to use. Your recipe calls for 8oz tab of Cool Whip, In Canada it comes as 1Little and lots of people assume that both are volume measurements and use only approximately quarter of the Cool Whip.
    When in reality 8oz in your recipe in weight (226g) and they need to use entire tab of Cool Whip. I thought I would mention it, I had to explain this 3 times.
    But the recipe is just great! I do exactly the way you tell us and it turns out wonderful. I had friend ask me to just caramelize pretzels for him.
    Thank you again for your recipe. Reply

    • Natasha's Kitchen
      December 21, 2016

      That’s good to know! Thank you for sharing Allan. 🙂 Reply

  • Soumya
    December 13, 2016

    Thank u Natasha for this awesome recipe. Made it last sunday for my church members and it was a hit!😃 There was not a single piece left…😀 Reply

    • Natasha's Kitchen
      December 13, 2016

      I am so glad hear that! Thank your for sharing Soumya! 🙂 Reply

  • JoElle
    December 7, 2016

    I made this last night for a potluck at work and it was such a big hit! It tasted amazing, except I noticed that I had a bit of trouble with the crust; it crumbled really easily and didn’t really stay together. I had the perfect amount to cover the bottom of the pan, but do you have any suggestions on how to keep the crust together? Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi JoElle, did you pre-bake the crust? It may help to crush the pretzels a little finer to help them stay together better. Reply

      • JoElle
        December 8, 2016

        I pre-baked it 🙂 I’ll definitely try to crush them finer next time and maybe add a little more pretzels so they’re packed in the baking dish! Thank you! 🙂 Reply

  • Becca
    November 21, 2016

    If I make sure I see all that cream layer, do you think I could make this dish the day before? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Yes, that will work. The only time the pretzels got soft on my the next day was when I used whipped cream instead of cool whip. Otherwise, absolutely you can make it the day before 🙂 Reply

  • Mickey Streeter
    November 20, 2016

    Could you use orange jello and Manderin oranges (well drained)? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      I think that would work fine 🙂 Reply

  • Raquel
    November 15, 2016

    I’ve tried this recipe a few times and everyone has LOVED it. Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Raquel, thank you for sharing such a nice review with us 😀. Reply

  • Allison
    November 13, 2016

    This recipe was great but my pretzels came out soggy. Any tips for keeping them crunchy? Thank for sharing such a good recipe! Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Hi Allison, the usual cause of pretzels becoming soggy is if the cream portion isn’t sealed correctly and the jello seeps down into the pretzels before it sets. This is why it is super important to seal the cream part. Also, I have tried it with whipped cream instead of cool whip which caused the pretzels to be soft the following day. I hope that helps! 🙂 Reply

  • Joyce Johnson
    October 25, 2016

    can you use frozen strawberries instead of fresh? Reply

    • Natasha
      natashaskitchen
      October 25, 2016

      Hi Joyce, frozen strawberries would work ok, but if using frozen fruit, I prefer to use frozen raspberries. This post should help with the quantity 🙂 Reply

  • Navdeep singh
    October 16, 2016

    I like so much Reply

  • Sabrina
    October 13, 2016

    I could not get that amount of pretzels to cover the bottom of a 13×9 pan no matter how hard I tried 🙂 So I just doubled the pretzel, butter, sugar amount, that made me happy. Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      Hi Sabrina, you definitely can’t go wrong doubling the crust. I hope you loved it! 🙂 Reply

  • Olga
    September 14, 2016

    Hello,Natasha. Thanks for this recipe,we really liked it. God bless you,and keep up the hard work!!:-) Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      You are welcome Olga and thank you for the nice feedback 😀. Blessings to you and your family as well. Reply

      • Olga
        September 15, 2016

        Thanks! Natasha. 🙂 Reply

  • Pam F
    September 12, 2016

    Have you ever tried putting the pretzels in the bottom of a stemless wine glass after baking them to have individual desserts for a dinner party? Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      I haven’t tried that but I think it would work 🙂 Reply

  • September 12, 2016

    Could you cut this in half for a 8×8 dish? Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Hi Shirley, I think that would work fine 🙂 Reply

  • Cindy S
    September 7, 2016

    I am making this for the first time this weekend for our family reunion! Can’t wait to try it!
    One question – have you ever made it with light or reduced fat cream cheese?
    Thank you! Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Cindy, I haven’t but I do think it would work to use a reduced fat cream cheese. Reply

      • Cindy S
        October 16, 2016

        Well I used reduced fat cream cheese and light cool whip! Turned out awesome! Forgot to take a picture until it was almost gone! The only complaints were – “it’s gone and I want more”!!!
        There is always a lot of food at our reunions, and always leftovers…..
        I had nothing but an empty pan😀👍🍓 Reply

        • Natasha
          natashaskitchen
          October 17, 2016

          That’s just awesome!! Thank you for sharing your wonderful review 😁. Reply

  • Anna
    September 2, 2016

    I was making this and accidentally forgot to put the pretzels in the oven before topping them off with the cream. Did I miss a critical step? Please let me know, thanks! Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Anna, baking the pretzels helps to melt the sugar completely and create the crust. Without baking pretzel layer will be soft. What did you end up doing? Reply

  • Char Jagoe
    September 2, 2016

    Can you make this a day ahead? Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      Yes you can, just refrigerate until ready to serve 😀. Reply

      • Sue
        September 3, 2016

        If I make it a day in advance won’t the pretzels get soggy? I’m thinking that because when I have leftovers the pretzel gets soft. Reply

        • Natasha
          natashaskitchen
          September 3, 2016

          Hi Sue, it is ok to make it a day ahead and the pretzels do not get soggy. They only soften if you use real whipped cream rather than cool whip. I have tested both and found that to be case. Reply

  • Jessica Zaragoza
    August 8, 2016

    My grandma introduced me to this delicious dessert! We also add crushed pineapple into the cream cheese and cool whip mixture! So yummy! Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Wow that sounds amazing!! Do you drain the pineapple? Reply

    • Talia
      August 23, 2016

      Instead of using pretzels, can I use graham crackers? Reply

  • Ilovenatashaskitchen
    August 5, 2016

    Is it ok to use gelatin an instead of jello for the top layer?by the way this cake is AMAZING!this is my 5 th time making it and you are right,this cake is addictive😀😀😉😉 Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      I think it would be fine to make your own jello with gelatin. I’m so glad you liked it! Reply

  • Sara
    August 5, 2016

    After baking for 10 minutes, is the pretzel crust supposed to be crunchy? Mine looks kinda gooey it certain areas. Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Hi Sara, was it gooey right out of the oven or after it was assembled and served? If it’s soft afterwards, it may be because cream cheese wasn’t sealed to the edges and jello seeped into the pretzels. I sure hope that helps! Reply

  • Tiffany rombaugh
    August 4, 2016

    So to be clear, you don’t add cold water to the jello, correct?? Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Yes, that is correct. I don’t make it according to the package instructions 🙂 Reply

  • Neila
    August 2, 2016

    Made this and my whole family loved it. Thanks for such a yummy dish. Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Neila, thank you for the nice review and you are welcome 😀. Reply

  • Deb
    July 28, 2016

    Sadly, mine was an epic fail. Surprising, as I consider myself a decent cook and recipe-follower. Evidently, my Cool Whip layer did not look as thick as in the pic and was somehow “compromised”. The Jello layer leaked through and my crust was a soggy mess. So disappointed, but only blame myself. Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      Oh no!! What a bummer :(. I think both things can be remedied and I’m always happy to troublehsoot. Did you use the same size dish (9×13)? If you use a larger pan, it would mean the cream portion gets spread thinner which would make it harder to seal to the edges and cause gaps where the jello can seep through. It’s critically important that you create a seal with the cream portion so the jello doesn’t sneak down to the pretzels. Also, make sure you don’t add the jello while it’s still warm because it can melt through the cream portion and still get to the pretzels. I sure hope that helps for next time! Reply

    • Connie Baldwin
      August 2, 2016

      Can I make this a day ahead? Reply

      • Natasha
        natashaskitchen
        August 2, 2016

        Yes 🙂 Reply

  • Lana
    July 28, 2016

    Just tried it but also added a drizzle of some melted dark chocolate on top of the pretzels since it compliments the strawberries very well hehe. Fantastic recipe! Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      I LOVE your idea of adding chocolate over the pretzels. Just when I thought this recipe couldn’t get any better! YUM!!! Reply

  • pam
    July 19, 2016

    Just have to try this for work thank you for sharing this recipe with us Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      You are welcome Pam, let me know how you like it 😁. Reply

  • July 18, 2016

    I just made this for a party tomorrow and I cannot wait to try it! I have a ton of apricots I canned myself and so I used peach jell-o… Let’s hope it’s as good as the strawberry!!! Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Diana, I would love to hear how it turned out. Enjoy the party 😁. Reply

      • July 20, 2016

        It was amazingly yum!!! Thanks for the recipe. Good to know it doesn’t only work with strawberries. Reply

  • Samantha
    July 17, 2016

    Could frozen strawberries be substituted for fresh ones? I live this salad but my fresh strawberries went bad before I could get to them! Reply

    • Natasha
      natashaskitchen
      July 17, 2016

      Hi Samantha, I think that would work but you may have to slice them so they aren’t poking up over the top of the surface of the jello. You want them to be submerged. Reply

      • Karen
        July 18, 2016

        Why, why do they need to be fully submerged? 1/2 would work Reply

        • Natasha
          natashaskitchen
          July 18, 2016

          Frozen strawberries once thawed, start to look a little ugly and dark, that is why I would fully submerge. They will stay pretty and fresh looking longer. Reply

      • Samantha
        July 18, 2016

        Thank you for the reply! I will try it! 🙂 Reply

  • Amelia
    July 16, 2016

    Can you put on cream flowers like the boccone dolce cake ?(just want to check out my frosting skills)😉 Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      You could definitely decorate the top with frosting flowers if you wanted to. I don’t see why not! 🙂 Reply

  • Deb
    July 14, 2016

    Can I double the top layer of jello and strawberries? Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      I Deb, I think that would work as long as it fits in your pan. I do like the proportions of the recipe as they are though – you get a nice balance of sweet, tart and salty, but It would still taste good with a larger top layer. Reply

  • Clarissa
    July 4, 2016

    Hi Natasha! I have a quick question…So this recipe calls for the 6oz package of strawberry jello and only 2 cups of hot water. The jello package instructions state to use two cups of hot water and two cups of cold water. Will the jello still set with only two cups of hot water? I’m making this for a 4th of July BBQ later and well don’t want my jello not to set lol! Thanks in advance.

    This might be a silly question, but I don’t cook…ever. 🙂 Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Hi Clarissa, it will still set and be firmer than regular jello made to the package instructions. The 2 cups of hot water is correct for this recipe 🙂 Reply

  • Pam
    July 4, 2016

    I have made strawberry pretzel salad in the past, but always with frozen strawberries. I was happy to find this recipe with fresh ones! I am serving it today at our 4th of July cookout!🇺🇸 Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      How fun!! Happy 4th of July!! Reply

  • Karen
    July 4, 2016

    This caught my eye and started salivating watching you make it.

    I’m so envious of you guys being able to get a product like Cool Whip. Here is Australia, we have nothing like it.
    I do remember growing up with one named Dairy Whip. I loved it on my crumpets. I reckon it would have been the same as your Cool Whip.

    Perhaps this Cool Whip or Dairy Whip can be made at home? Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      I think theres another one called tru whip – it does sound like the dairy whip is probably a similar product. I’ve never tried making cool whip at home. There are some recipes that I found just browsing like this one, but I haven’t tried it myself. Reply

      • Karen
        July 8, 2016

        Yes I know. Not the same though. Oh well, if I ever see a product like it, I’ll remember this recipe Reply

  • Kasia
    July 3, 2016

    Hi Natasha!
    Very nice blog and site! I am half Polish, raised in the US, but with really, REALLY strong Slavic/Polish roots…lol. My Polish grandmother taught me right 😉 so I like your recipes because your Ukrainian flair reminds me of her cooking….she used to make this jello, too, and although I’m sure it has an American, not slavic, background, it’s funny that a search led me to your site!
    Thank you, I look forward to more of your recipes! Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Oh that’s awesome! Welcome to my blog :). I hope you find many new favorite recipes here 🙂 Reply

  • Jenn Sherburne
    July 2, 2016

    I made this with Gluten Free pretzels, everything else is already GF. It was yummy. Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      That’s awesome that this can be a gluten free desert!! 🙂 Reply

      • Rachel Williams
        July 15, 2016

        Can a sugar substitute be used?? Reply

        • Natasha
          natashaskitchen
          July 15, 2016

          Hi Rachel, I haven’t tried it that way but a couple of my readers have reported good results with sugar free jello, sugar free cool whip and sugar substitute. Without testing it myself, I can’t really recommend it or tell you how much to substitute. I hope you enjoy it if you try sugar free 🙂 Reply

  • Diana
    July 1, 2016

    Can I double this or will it ruin the outcome ? Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Diana, you can double it but make sure you have a dish that is double in size. Reply

  • Sharon
    July 1, 2016

    My mother use to make this and I always loved it but had forgotten about it. I followed the recipe exactly and it came out perfectly. My daughter has requested it for her 4th of July party this weekend. Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Sharon, thank you for such a nice review 😀. It would be a great dessert for 4th of July! Reply

  • J
    June 27, 2016

    I rarely leave comments…but this dish was delicious! Made it for the first time tonight for my book club and everyone loved it. Can’t wait to make it again. Sweet+salty+crunchy=yummy!!!
    Thank you! Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      I’m so happy you all loved it! Thank you for sharing you wonderful review 🙂 Reply

  • Doris Scarbrough
    June 26, 2016

    You still haven’t answered my question and I’ve asked it twice! Could you use a graham cracker crust instead of the pretzel crust. My family do not like pretzels but this looks too good to pass up! Please, please, let me know! Thanks again. Doris Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      Hi Doris, I replied on February 25th (you probably didn’t scroll in the comments far enough to find it). Here was my reply “Hi Doris, I think a graham cracker crust would be yummy with this! I’d suggest adding a dash of salt to the crust so you still get that salty/sweet/tangy combo”. I hope that helps. Reply

  • June 24, 2016

    I would like to know it a graham cracker crust could be used instead of pretzels as my family do not like pretzels. It looks sooooo delicious that I would love to make it. Thanks – Doris Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Thanks for sharing Doris! 🙂 Reply

  • Teresa
    June 23, 2016

    I’ve been making this for years and it is my most requested dessert. Sometimes I vary the fruits and match the jello. Canned oranges with orange jello is another favorite. I sometimes mince some of the fruit and stir into the cream cheese mixture. Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Thank you so much for sharing your great ideas!! Reply

  • sherry
    June 23, 2016

    Made this several times lately. Your detailed recipe made it simple and everyone loved it. I am interested in using the pretzel crust in other recipe’s. Do you think it would be too salty to use when making a key lime pie? Thanks for your help. Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Hi Sherry! I haven’t tried it with key lime pie but I think it would work! If you experiment, let me know how it goes! 🙂 Reply

  • Anushavan
    June 18, 2016

    Thank you for your recipe.

    I think I got it almost perfect from the first time and that because of your very detailed instructions.

    I was a bit short of pretzels (because some one keep eating them!) but still turned out delicious.

    http://i.imgur.com/xfpMjTd.jpg Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Thank you so much for sharing your picture! I’m so happy you liked it 🙂 Reply

  • Michelle
    June 16, 2016

    Did this step by step did not turn out the way I wanted it! All the jello went to the bottom of the pan with the pretzels ugh so disappointed Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Michelle, I’m sorry to hear that :(. The cause of the jello going to the bottom is when you don’t seal all the way to the edges with the cream layer. If there are cracks, the jello will sink down to the bottom. This is also possible if your jello is to warm and melts through the cream layer. I hope that helps for next time. Reply

      • Michelle
        June 18, 2016

        Okay thanks! Reply

    • Jammie
      June 17, 2016

      yeah the same happened to me 😕 I pored the jello out and re sealed the edges and it continued to sink through. Reply

      • Natasha
        natashaskitchen
        June 17, 2016

        Hi Jammie, did you add the jello while it is still warm? Reply

  • melanie crouse
    June 6, 2016

    Made this dessert TWICE this past week and it was delicious! It was a hit with all my guests! The first time I made it with strawberries and strawberry jello and the 2nd time I made it with raspberries and raspberry jello. I think we prefered the raspberry version! Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Melanie, thank you for sharing your wonderful review 🙂 Reply

  • Brittanne
    June 6, 2016

    These are so simple and so delicious! I made the mistake of letting the Jello drain into the pretzels, but it still tasted great. Next time I will be more careful to avoid the soggy pretzels 🙂 Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      I’m glad to hear you enjoyed it! Reply

  • Kelly
    June 4, 2016

    Can you make this a day before party without pretzels getting soggy? Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      Yes, we often make it a day ahead. Just 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. Reply

  • Annie
    June 3, 2016

    I am disappointed with how mine turned out… Did you really only use two cups pre -crushed pretzels? My crust did not turn out like I wanted. I even threw out my first crust and made it again adding some extra pretzels and it still was too thin and had baked butter at some points. Also, I was not sure if I should mix in the strawberries into the jello (while its on the counter) as I wait for the crust to cool. Reply

    • Natasha
      natashaskitchen
      June 3, 2016

      Hi Annie, yes I always use 2 cups. What size was your baking dish? Also, what do you mean by baked butter? Also, per step #5, add strawberries to the room temperature jello. Reply

      • Ann
        June 9, 2016

        I think the question was whether you are measuring 2 cups before crushing, as your recipe says. If so, that is about 3/4 of a cup of crushed pretzels, which will not sufficiently cover a 9×13 pan. Reply

        • Natasha
          natashaskitchen
          June 9, 2016

          Hi Ann, after re-testing it, I have found that it works equally well with 2 1/2 cups of pretzels (uncrushed) so I updated it to address concerns about a thin crust. It doesn’t make a very thick crust and you can definitely scale it up if you like a thicker crust. Reply

  • Cheryl B
    June 2, 2016

    Made this for my 13 year old daughter’s birthday. I have made this dessert in the past but I couldn’t find the recipe I used, so I tried this one. From past experience I knew that the amount of pretzels was not enough and that the cream cheese layer was thinner than we like so I used 3 cups crushed pretzels instead of the 2 cups pretzels crushed to ensure that it covered the bottom of the pan completely and was not too thin. I also used 1 1/2 times the ingredients for the cream cheese layers. Nobody cared for the jello layer because it was rubbery. Next time I make this, I will be adding some cold water to it to avoid the rubbery texture. Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Cheryl, thanks for sharing your modifications. Reply

  • Rhonda W
    May 31, 2016

    Made this on Sunday. 3 pcs left. So yummy! My crust stayed crunchy too. I also mixed in a small handful of blueberries on top for a pop of color–pretty! Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I love your blueberry idea! Thanks for the great review 🙂 Reply

  • Vicky
    May 31, 2016

    Hi can you use frozen stawberrys. Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Hi Vicky, yes that should work but I think it would be best to thaw them first or your jello may not set properly. Reply

  • Katie
    May 29, 2016

    I think I messed up. The directions on the box of jello called for 2 cups of water to bring to boil and then add 2 cups of cold water. Your recipe just said 2 cups of water. Will the jello not set up correctly? Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Katie, just 2 cups of water per the recipe instructions is correct. I think it will still set but it’s easier to cut if you do it per the instructions. Reply

  • Mama Sandy
    May 29, 2016

    Just finished making the STRAWBERRY PRETZEL SALAD. It was so easy to make! Having a hard time keeping my husband out of it before it sets up.LOL!😃Can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Ha ha that is a real dilemma when making this! 😉 Thanks for sharing that with me 🙂 Reply

  • Robin
    May 27, 2016

    Can you make this a day ahead? Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Yes, you sure can! Just cover with plastic wrap and refrigerate overnight 🙂 Reply

  • Shelly
    May 26, 2016

    I am going to use sugar free jello, but realized there’s one issue…Since the ounces are different for sugar free jello, I dont know whether to use one small box or one large box of sugar free jello? Reply

    • Natasha
      natashaskitchen
      May 26, 2016

      Oh wow I never use sugar free jello so I didn’t realize the ounces were different! I would look at the yield instead. In the large 6 oz package of regular jello, it yields 8 (1/2 cup) servings and the large package of sugar free jello yields the same 8 (1/2 cup) servings so they would be interchangeable since they yield the same amount. Reply

      • Shelly
        May 26, 2016

        I used one small 0.3 oz sugar free jello, and it worked fine. Reply

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