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
This is absolutely delicious. I saw that there were multiple versions of this recipe online, but this one looked like it had the best ratio of ingredients. I wasn’t disappointed. The only thing I would do different, and this is on me, would be to crush the pretzels even smaller so the crust stayed together better. I like that this has sweet and salty, creamy and crunchy. Besides, strawberries are the best. Thanks Natasha.
That sounds great! Thank you for your review, comments, and suggestion. That is so helpful!
If you followed this recipe your dessert will flop. Do Not put jello on too until it is almost set
In this recipe, can I substitute the cream cheese by an equal quantity of mascarpone cheese with Cool Whip for a creamier and a tastier mixture?
Thank-you Natasha! I love your recipes and your bubbly personnality!
Hi Celine. I have not tested that but I think it could work. It’s worth experimenting with. Let us know how it turns out if you try it.
Hi Celine!
Did you try this with the mascarpone cheese? I feel like it woods Knick it out of the park!!!
I recently made a strawberry pretzel dessert with mascarpone and homemade whipped cream instead of cool whip and regular cream cheese, using the same quantity of mascarpone for the cream cheese. It works cause mascarpone is a type of cream cheese and it’s full fat. I also find mascarpone a bit easier to work with in a no bake cheesecake filling the cream layer.
Thank you so much for sharing that with us, Joe! We’re glad to hear that worked well!
If I don’t have any fresh strawberries can I use frozen ones? If so how much do you recommend? I saw on one recipe to use 2 10oz packs and do not let them thaw. Would that work with this recipe?
Hi Mandy, it will still work with frozen strawberries. Just ensure the frozen strawberries are either sliced or smaller.
Strawberry Pretzel Salad be made the night before you would serve it. Will the Pretzel be soggy if you make it the night before you serve it the next day.
Hi Charlotte, that will work. that will work! I usually like to make this the night before or max 2 days before so the strawberries stay fresh. Read through my recipe notes and watch my process to make sure you get a good seal to avoid a broken/soggy crust.
We loved this, but on of my grand children has a severe allergy to red 40 and yellow 6. What can we use as an alternative?
Hi Diana, any jello would work for this recipe. I believe there are brands out there that do not have artificial coloring.
Hi Natasha, I’m wondering what I can use instead of Cool Whip, I haven’t seen anything like this in Australia. Thank you.
Hi Elaine, please see this note in the recipe: “Can I Substitute Cool Whip?”
I Natasha I love your recipes they are amazing thanks for sharing I’m from Canada I follow you God bless you and your family.
Hello Leonor, thank you so much for your support. I hope you’ll love all the recipes that you will try!
Jello layer leaked through the cream cheese layer. I may not have set long enough in fridge. Is it ruined or is it still salvageable?
I have not experienced that before but you can try to salvage it but if not, I suggest leaving it in the fridge for a longer time.
I make this using mango jello and Del Monte diced mango and pineapple in lite syrup fruit cups. Had to get mango jello at Amazon. I use the lite syrup as part of the water.
Yum! That’s just awesome! Thank you for sharing your wonderful review!
Your Video Tutorial inspired me to try this beloved family favorite again after a sad six-year hiatus. The last three times I made it, the jello topping layer kept sliding off into piles of green beans or mashed potatoes; thus, it hit the retirement file. But, after carefully following your directions…WA-LA! PERFECTION! Many, many thanks!
Love it, thanks for following the directions. I’m glad you enjoyed this recipe!
I’ve had the same problem the last 2 times I made it, why do you think it happened? I never use to have a problem with it. Thanks
Hi Joan! Did you make any substitutions? I would look over the steps and the process that I take. I provide some helpful tips in the recipe notes. The jello should be at room temperature when poured over the cream layer and the cream layer should be cooled.
This is a modified version of the original DELAWARE recipe. The original recipe uses frozen strawberries to help cool the jello. Be sure to cool each layer thoroughly before moving on to the next one.
I change this up for summer by using orange jello and mandarin oranges instead of strawberries.
I love this dish. If you substitute pineapple juice for the water in the jello mixture it gives it an even better flavor!
That sounds delicious! I haven’t tried that but I’m sure it would work and also taste great! Let us know how it turns out. 🙂
Hi Natasha, can you use whipped cream cheese for this recipe or it has to be the regular cream cheese? Thank you!
Hi Irina, I can’t say that will work here without trying it myself. I imagine you may need to use more of it since it is whipped up? If you happen to test it out, I’d love to know how you like that!
Hi Natasha! I love your videos and the recipes that I’ve tried so far. I just have a question about the Strawberry Pretzel Salad. I live in the northeast and most of the year, the strawberries we can buy are very big and not very sweet at all. How would these work out in this recipe, or do you have any suggestions for a substitute? Otherwise, the only time we can get really good strawberries is a few weeks in June and July.
Hi Cecile, you could possibly add more sugar to the strawberry sauce or even to the whipped cream to help balance the sweetness. You can also try out our raspberry pretzel salad. I have not tested another fruit but some of my readers have mentioned oranges, but I think other fruits may work. You’d have to experiment with it.
I made one time with cool whip and another time with whipped cream. Both times, the dessert was delicious. I keeper on my books. Thank you
Thank you for sharing with us, Paula! So glad you enjoyed this recipe.
I’ve made this twice and it’s phenomenal, but the fact that pretzel crust is very crumbly and does not truly stick together frustrates me. Any suggestions?
Hi Heahter, it sounds like maybe the pretzels weren’t crushed enough to form a good crust. I suggest watching the video tutorial to see where things looked different from my process.
I love this salad but every time I make it the pretzel/butter crust is so hard it sticks to my dish. I bake it the recommended time and temp but it is hard as a rock. I’m tempted to try it without baking crust but not sure how that would work. Any suggestions?
Hi Kay, I haven’t had an issue with sticking with using a glass pan. Are you using a glass pan? I suggest watching the video tutorial to see where things looked different from my process. The butter used for the crust is usually enough to keep it from sticking to the pan. I have not tested this w/out the crust.
Same for me and I followed the recipe as directed. The pretzels were stuck to the bottom of the glass pan and it was impossible to pry the crust off. I was disappointed because this is the best combination of ingredients that I’ve tried for Strawberry Pretzel dessert! I used salted butter, not sure if that caused the issue or not.
Would salted butter make a big difference? Other than that, I have all of your suggested ingredients. Thanks for your response.
Hi Rebecca, I always use unsalted butter because I have more control over the saltiness of my food, but I think it would work with salted butter – you’d have a little more of that salty contrast, which is fine.