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
My favorite salad EVER! 😉 The flavors are bursting in your mouth. The pretzel bottom is surprisingly delicious. Natasha, you are the best!
That’s great, Joanna! Wonderful to hear, thank you for sharing! 🙂
Thanks to you this is now family’s favorite! I make it gluten free with gluten free pretzels – simply amazing !!!
Hi Julia! That’s so great to hear. I’m glad you love it.
Natasha, this Strawberry “Salad” is right on perfection. If you follow the directions for cooling, thawing, etc. it comes together completely and is delicious. I have made other recipes for this, only to have the jello seep through the whipped filling, ruining the dessert. I have added this to my bounty of recipes from your site and you never disappoint. Thanks.
Hi Karen! You’re so very welcome. I’m so glad to hear that. Thank you for sharing.
I’ve wanted to make this a long time so I went to your website as all the recipes are tried and true. I am using frozen sliced strawberries. Should I decrease the amount of water used in the jello so it firms up well?
Hi Diane, you will not need to reduce the water. Just ensure to put it into the fridge as soon as you pour the jello over the strawberries.
Absolutely Devine! Thanks for sharing.Going to try raspberry jello n fresh raspberries in the future? Husband suggested lemon jello with blueberries, what’s your opinion on that combination?
Hi Barbara, I haven’t tried that combination before, but I bet that could work! If you experiment, let me know how you liked the recipe.
is there a strawberry gelatin you might be able to recommend that does not have red dye? I am in that small percentage who cannot consume #40. It has been years since I’ve had this dish. I developed this allergy in my 40’s. I sure miss eating strawberry pretzel salad around the holidays.
Hi Jan! I am not familiar with any to recommend one for you. I have seen them and I believe Jell-O has one that is dye free. I hope that helps.
Jan you can make jello-o from scratch with gelatin and any flavor juice you want!
I LOVE this salad/dessert but how come The pretzels always taste stale? I have started making this without the pretzels because I cant get it to behave and taste like everyone else. Any ideas? Sandy
Hi Sandy! My only thought would be that you are not using fresh pretzels or maybe using a brand that doesn’t taste great. There isn’t anything else in this recipe or process that would cause them to taste stale.
Can you make this strawberry pretzel salad one day ahead of time
Hi Susan, I usually don’t make it more than one day ahead, but making it two days should be OK, as long as the strawberries are and stay fresh.
When getting jello to room temp, how long would you suggest?
Hi Fran! I don’t have the exact time of this. You’ll need to test it out.
I put the FROZEN strawberries in the hot jello, and sit that bowl in a large bowl of ice so it starts to thicken in a short time. That worked well for me.
Use frozen sliced strawberries into the jello mix and let the jello set for about 10-15 minutes. Use a ladel toscoop out the liquid first and then add the strawberries on top. Hope this helps!
Making this now. How long does the pretzel mix need to cool after baking? 15 min? 45 min?
Hi E, it depends on your room’s temperate; if your room’s temperate is warmer, it may take longer, but it may take anywhere from 15-20 minutes.
Can I use frozen strawberries in this recipe. Loved your post thank you
Hi Sharon. It will still work with frozen strawberries. Just ensure the frozen strawberries are either sliced or smaller.
Natasha is spot on by leaving the jello at room temp…far better than my old recipe which called for cooling the jello in the ref…too lumpy and difficult to pour. This was Perfect! Love all your recipes, love to cook, so keep them coming! Happy Holidays!
I’m so glad you enjoyed it, Maria! Thank you so much for sharing that with me!
I have an old recipe from Jello and it uses frozen strawberries w/juice thawed. It also states before you add the strawberries the jello should go in fridge till it’s semi set and then you add the thawed strawberries. What is the outcome using the Jello recipe vs this one? Thanks!
Hi, Mila! Without having tested that specific recipe, I cannot advise. You could read through the comments below to see what some of my reader’s experience has been with this recipe. I hope you’ll give it a try. It’s quite a treat.
Hi Natasha, I made the jello cake yesterday and i forgot to set it out for my guets. How long does it last in the fridge before the crust gets soggy. Its a solid recipe. We love this dessert in our family.
Hi Marina! This is good for about 2 days so the strawberries stay fresh.
Hi Natasha, looking forward to trying this recipe for thanksgiving. Question..
If I plan on serving this at Thanksgiving around 1:30 PM, would it be okay to make this a day ahead to sit overnight? I am worried that it might be soggy. Wondering if you have any time frame that you suggest? Thank you!!
Hi Jemma, we often make this a day ahead. Using cool whip will work best for make-ahead compared to substituting with heavy whipping cream (just fyi).
This is a winner. I made it by your recipe the first time and going forward I did three things. Like previous comments the crust fell apart. I added 2 tbs more butter and two tbs more surgar. Secondly, I Icould buy only a 2lb box of strawberries. I cut up half as instructed and placed the other pound in the blender for strawberry sauce nd used it to replace some of the water. I substituted the reamo n dr of the water with whote grape juice. Thirdly, I added toasted chopped precans to the pretel crust(someone elses’ suggestion).This recipe of yours is a family favorite
So glad they loved it! Thank you Gayle!
I am on weight watchers, so I traded out the regular stuff for light/fat free products
Hi Ari! That’s great, how was it?
Can strawberry pie filling be substitutes for fresh strawberries in the strawberry pretzel salad
Hi Christina, I haven’t tested that to advise. If you do an experiment, please share how it goes!
Can you please help me with a smaller portion of this recipe I’m scared to try it myself I know it’s halving the ingredients but can you help me..
Hi Shell! I have not made this in a smaller version, however, I do have a tool on my website that you can use that will cut down the recipe for you. In the recipe card above, hover your cursor over the number of servings in red lettering and you can adjust the serving size. I am not sure what size pan you’ll have available to use for this recipe, but you will most likely need to adjust the pan size as well if you are only making 1/2 of the recipe.
I made this over Labor Day weekend. Several people in my family are diabetic, so I made this recipe processed sugar-free. I used stevia in the crust and filling instead of sugar, sugar-free Jell-O and sugar-free Cool Whip. The strawberries have natural sugar, of course, but it makes a terrific diabetic dessert 🙂 If you used gluten-free pretzels, it could work as Keto-ish as well.
Thank you for sharing your experiment with this recipe, Kori! I’m glad it was enjoyed. 🙂
How much stevia did you use in the crust? I am interested in making it sugar free.
Hi Natasha, I ran across your Strawberry Pretzel Salad recipe and it sounds so delicious and I’m wanting to make it but I don’t know how to measure 2.5 cups of whole pretzels! I don’t bake very often and I just can’t figure out how to get the correct measurement, can you give me an approximate amount after being crushed, please? Thank You in advance for any help you can provide!
Hi Sheryl. I’m sorry, I do not have the measurement for the pretzel crushed, you may look this up on google to see if there is an answer. I scoop them up with a measuring cup directly out of the bag/container. It ends up being about 200g total.
Thanks for replying back! I wondered about measuring them like you said but then my brain was saying, no, that won’t work, you have all that unoccupied space! Lol, I literally just busted out laughing at myself! Thank you so much! Planning on making it tomorrow and I can’t wait!