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.
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?
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.
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!