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.
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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?
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.
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:
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Strawberry Pretzel Salad
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
- 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 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- 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.
- 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.
- 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 Per Serving
Filed Under
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.
I’ve made this recipe multiple times! It’s always a hit everywhere and it’s always gone within minutes! I wanted to try something different and decided to do pineapple jello with crushed pineapple and added halved maraschino cherries once I had added the jello layer. It was very delicious as well! Can’t wait to try other fruits & jello with it!
Thanks for sharing that with us! I think it’s a good idea to try other fruits too, we’d love to. know how it goes.
Can I use brown sugar for the crust instead of granular sugar
I haven’t tested this to advise what the results would be like.
I have everything I need to make this today, except I miscalculated on the Jello Powder. I’m in Canada and they are sold in 85g (4 serving) packs, do you know what or many grams of the jello powder I would need? Thank you
Hi Vicky, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time 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 believe this recipe calls for 170.1 g of strawberry Jell-O.
Thank you so much Natasha, I made it with 2 x 85 gram packs of Jello. I didn’t see your reply until just now and I wanted to make it so bad so I went ahead with it and I’m so glad I did! It is so wonderfully fresh and refreshing!! Thank you!!
So glad you enjoyed it, Vicky! 🙂
I am making this for a family reunion/camping trip. I have made it before when it was to be eaten same day. How long do ou think this could be kept and still be good?
Hi Bonnie! About 2 days so the strawberries stay fresh.
Can I use a foil 9×13 pan? I’m taking the dish for a friend who lost their mother.
Hi Lisa! I have not tested making this in a foil pan. A glass pan works best because of sticking. If you experiment, let us know how it works out.
A foil pan works fine! My nephews request this every year for Christmas dessert at our family gathering, they love it soooooo much… and so does everyone else. 🙂 I have a pan chilling in my fridge at this very moment for later this evening.
Thank you so much for sharing that with us, Carrie! That’s so great! Merry Christmas!
I used a foil pan for Christmas because I had to make a larger size of it. It worked just fine, it didn’t stick at all. Wonderful recipe!
I forgot to put stars and it randomly chose 3. I needed to come back on here to say it’s a 5 star winner lol
Thank you, we appreciate that!
Glad to hear that it worked well! Thanks for your great comments and feedback, Joyce.
I’m very excited to make this dessert for the residents at the Assisted Living home I work at. I am the full-time third shift staff member and I am responsible for making the desserts. I’ve got the pretzel crust cooking as we speak. I really think they are going to love this! So easy and it looks so good. I love them and I love giving them lots of variety. Thank you so much! 👋❤️
Aww, that’s the best! Thank you so much for sharing that with me, Daphne! I’m all smiles
Love, love, love this recipe. I have made it twice for get togethers and it has a hit both times. Thank you for sharing😊
You’re welcome! I’m so happy you enjoyed it, Doreen!
I have made this recipe multiple times myself and my neighbors,friends love it. So I was wondering if I could double the recipe to make two 9 x 13 pans at one time?
Happy to hear that, Kim! I imagine that will work.
Can a graham cracker crust be made for this salad instead of the pretzel crust, my husband didn’t like the pretzel one, but I thought it was very good.
Hi Betty, 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.
Delicious!!!! Made for a family get together. Wish I would have made 2. They were gone in a flash.
Great to hear that it was a huge hit!
I have made this in the past and failed. So, I was reluctant to do it again. Well, this recipe turned out delicious! Omg I could eat the entire pan. Thank you for a foolproof easy recipe!!
You’re welcome! I’m so happy you enjoyed it, Lori! Thank you for your wonderful review!
Made this over the weekend and have to tell you that it is delicious. Gave some to my neighbor or I would have eaten the entire thing.
So glad you enjoyed this recipe.
Several members of my family have gluten allergies and/or have diabetes. Made this for Easter with gluten free pretzels, sugar free jello, and substituted Splenda for the sugar. It got rave reviews! As requested, I’m making this again for July 4th family dinner. So if you want to make this gluten free and as sugar free as possible, it is fabulous!
Hi Kay! That’s wonderful. So glad it was enjoyed. Thank you for sharing with us.
Great recipe, but my jello set too fast and was clumpy. : ( Would not recommend making the Jello part till after the crust and cream mixture.
Making this for the 4th, one tip on the Jello, put it in the freezer until,it’s like jelly and spreadable. This won’t melt the cool whip/cream cheese layer.
Making this four the 4th, gotta say it was easy, one tip for the jello is to cool it in the freezer until it’s slushy like but spreadable. This way it won’t melt the cool whip/cream cheese mixture
Thank you so much for sharing that with us, Denise!
The strawberry pretzel salad is yummy. Can this be frozen in portions let’s say?
Nancy Wood
Hi Nancy, I haven’t tried freezing this recipe, but I suspect it is not freezer-friendly.
Has anyone tried to make this in individual cupcake form for easier serving? Thinking I might try it out but hoping the pretzel crust doesn’t stick to the liners
I’ve tried making this (my favorite dessert) a few different ways. Making cupcakes is one of them. In case you do want to make cupcakes, a little tip for you is to spray the cupcake liner with “Pam”, it made it so the pretzels did not stick. I’ve also done a “deconstructed” strawberry pretzel salad in plastic beverage cups (like the size they give you on airplanes), which was the easiest way of making this delicious dessert. Instead of leaving the pretzel crust in the pan, I lightly smashed up the crust with a rolling pin. I then placed the pretzel crust in the bottom of each cup. I made the cream cheese/whipped cream layer and then set that aside in the refrigerator. I proceeded to make the jello/strawberry mixture and chill until it’s ready to be served. When we were ready to eat dessert, I had each layer waiting to go (with extra coolwhip for the top). I also made peach pretzel dessert cups that same day. Both got rave reviews 🙂
Thank you so much for your tips and suggestions. We appreciate it!
This is a wonderful salad/dessert. I used to use frozen strawberries. But of course fresh is better! I tried a disposable dish. Do what Natasha says. Follow her instructions. Do exactly what she says. Thank you always Natasha. Excellent recipe! Yummy!
So glad you loved this recipe. Thank you for sharing with us, Debra!
My kind of Manly salad.
Nothing green in it and it tastes fabulous!
Thanks Natasha.
It sure is a treat! I’m so happy you loved it!
Are you sure it is only 8 oz of cool whip you added to your strawberry pretzel salad, it looked like a large tub in your video.
Hi Jean. Yes, the tube of cool whip is 8 ounces total.