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
Hello I have made this twice, exactly to recipe and my pretzel layer keeps sticking to pan and you can hardly pry it off. When you finally do, the flavor is incredible. What am I doing wrong? Thanks
Hi Franki! Did you make this in a glass pan? I have not had this issue 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 hope that helps.
Yes, I am using a glass pan, and I have actually watched the tutorial several times. I have done the recipe exactly , as you stated. I even read all comments to see if anyone had this problem. Ugh. The flavor is incredible. Thanks for responding…
You’re welcome, Franki! If you are following everything as instructed and have attempted this recipe again and still having the same results with the crust sticking, you could try using non-stick spray to coat the pan beforehand. This has not been a necessary step for me, but it could help in your situation.
you need to take the pretzels out of the oven a minute or two earlier.
Maybe if you put parchment paper on the bottom it won’t stick
Maybe your oven runs hot and you need to use less time? Get an oven thermometer and see if how “off” your oven is. Most home ovens are at least a bit off.
What should the texture of the pretzels be like when it comes out of the oven? Mine seemed a little soft but they get hard pretty fast. Thanks
The crust should be crisp.
I’ve made this salad/dessert multiple times and it always gets outstanding reviews! I use butter pretzels and replace some of the pretzels with chopped pecans, low fat cream cheese, sugar free jello and lite cool whip. Results are great and no one knows or recognizes this “healthier” version”! Thx
Happy to hear that, Grace! Thank you for your excellent comments and feedback.
Could this be made with a different fruit, say peaches. Would you try it?
Hi Yvonne! Yes, you can experiment with it. One of my readers made it with pineapple jello with crushed pineapple and added halved maraschino cherries.
Can HWC be substituted for the Cool Whip…..? Never use any type of artificial whipping cream….
Hi Rebecca, we address that and the steps in the recipe post. Please see the section titled: “Can I Substitute Cool Whip?” I hope that helps!
Hello,
When I added the jello mixture on top, I noticed it was draining to the bottom of the dish. Any ways to prevent this? Thanks!
Hi Matt! You want to ensure your cream layer is spread to the edges, completely sealing off the pretzels. Don’t forget to set the cream layer in the fridge before pouring the jello over it. That is a crucial step.
Definitely skipped over the cool for 30 mins part! 😬 That explains it haha, thanks!
You’re welcome!
How well or how long does this keep? Can I cover after serving store in refrigerfator for next day or two?
Hi Diane, 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.
Made a stabilised whip cream with gelatine to try and substitute for the cool whip – seemed to do the job well!
No Cool Whip in Australia but really wanted to give this recipe a go.
Was definitely a hit, thanks!
Hi Anthony, good to know that it worked well and that you enjoyed this recipe!
I didn’t have enough of the pretzel mixture to cover the dish, so I made more. Turned out great! This crust was so good I want to try it for other things-cheesecake perhaps?
I’m so happy you enjoyed that. Thank you for sharing that with us, Eugenia!
I have been given this recipe multiple times from several family members but it has never turned out because their directions were not as clear (video is super helpful too). Fresh strawberries made this dish. Also, I stuck with the original recipes that called for two cups of crushed pretzels mixed with 3/4C butter. It was easier to measure the pretzels once crushed. Delish!
I’m so glad you tried and enjoyed our recipe, Julie! Thank you for your great review!
Could you substitute graham’crackers crushed instead of pretzels?
Hi Sue, 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.
Add the whole 1L tub of cool whip to cream cheese mixture the 8oz tub is not enough to cover pretzels. I only added the 8oz and it wasn’t enough to cover pretzel and all the jello leaked to the bottom. Wish I would of bought the bigger container of cool whip.
Hi Sandra, the proportions in the recipe are adequate to cover the pretzels. I wonder if maybe you used a dish that was larger than what is called for in the recipe? You definitely want to spread the cream all the way to the edges of the dish to seal in the pretzels and ensure the jello doesn’t sink to the bottom.
Can whipped cream be used instead of Cool Whip? I do not like that at all?
Hi Georgia! See my recipe notes above for making this with homemade whipped cream.
I don’t like CoolWhip and won’t use it for anything but this recipe. I wouldn’t make a substitute. You don’t taste it and it creates the necessary consistency for the cream.
Kate there is a recipe for homemade cool whip using gelatin. Look it up— I can’t access it rn 😉
agree!! i have actually made a FROM SCRATCH version of this entire recipe before – the whipped cream and the jello (using Gelatin…can make ANY flavor…have been thinking of doing a MANGO version). it tastes so much more natural – i little bit more work but well worth giving it a go at least once 🙂
This recipe was easy and it was a hit amongst my family and coworkers! Where has this been all of my life!
That’s wonderful, Megan! Thanks for trying my recipe. I’m so glad it was a hit. It definitely goes fast at our parties.
Looks wonderful! Can I make this ahead of time, day before?
Also, do the pretzels get soggy the longer it sits?
Hi Pat! This recipe keeps well in the refrigerator for a day without the pretzel getting soggy. I hope you love the recipe!
It’s definitely a salad…sometimes I have salad for dinner. No guilt.
Haha! No guilt at all. Lol 🙂
Can I use Splenda instead of granulated sugar. Diabetic here hope to cut the sugar down. I’m sure sugar free gelatin works.
Hi Tom! I think it could work but I have not tested it to advise.
This is the way I make it, with Splenda and sugar free gelatin. But if you are looking for sugar free Cool Whip, read your labels on the back. If I recall, the sugar free Cool Whip has more carbs than the regular Cool Whip. We have several diabetics in the family. I also use gluten free pretzels, which stay very crispy. This is a high hit with our family!
Thank you so much for sharing that with me, Kay!
Hi Kay. My box of sugar free jello calls for 4 cups of water (2 boiled 2 cold) for this recipe do you still use only the 2 cups of boiled water only and omit to 2 cups of cold?
This is setting in my fridge right now – it is gonna be an amazing birthday dessert for my niece.
In Canada, Cool Whip is sold in 1L containers, and I found a blog that has a conversion of US to Canada cool whip measurements. Use approx 3 cups, or 3/4 of a 1L tub.
As I crushed the pretzels, I judged that the amount of pretzels wouldn’t cover my pan (approx 10″ x 12″), so I researched and found a recipe that uses 2.5 cups of crushed pretzels, 3/4 cup melted butter, and 1/4 cup sugar (I used granulated). I used your skillet method, and the nibbles that I snuck were so, so good. Had good coverage of my pan.
It’s great to know that frozen strawberries can work for this. Thanks for another awesome one, Natasha!
It’s my pleasure! I hope your niece and everyone will love it!
Can I use plant based jello? How would I prepare it? I’m only finding 0.7oz packages as well. Should I prepare it as package says? Mine says mix with cold water then boiling water so I’m not sure what to do
Hi Laura! I have not tested that to advise. I assume it would work and you would make it according to the package instructions. Let us know how it turns out if you experiment.
Are you sure you have flavored jello. I’m thinking at o.7 oz., you have plain gelatin. Buy strawberry jello gelatin dessert, which comes in 6 oz. pkgs. The box instructions direct you to add 1 cup boiling water, dissolve, then add 1 cup cold water. That would work too, and would cool faster than 2 cups boiling water. Good Luck
I’m going to make it tomorrow for my classmates. Hope they like it!! I never tried it before.
I hope it becomes a hit!
Amazing Recipe! Been a family favorite for the longest time!
That’s great to hear! So glad it’s a favorite.
If i could give zero I would, hello liquid literally seeped through the dessert despite following all the directions regarding cooling, etc. Most recipes have you out the jello in the fridge so it can cool and harden a little bit, but i have this recipe the benefit of the doubt. Starting to wish i never did..
Hi Ava, did you make sure to refrigerate the cream mixture before adding the jello topping? Also check out the section titled: “Tips for Strawberry Pretzel Salad:
” that addresses common issues like adding jello that is too warm or possibly making the jello per the package instructions rather than the recipe instructions. I hope that helps for next time.
Question: What can be used in place of the non-dairy “Coolwhip”? Or maybe the question should be, Can I use Whipping Cream (Whipped) in place of the Cool Whip?
Never mind – I found my answer – I’d just rather eat REAL food and not fake junk. JMNO
I’m glad you found your answer. Yes, you can definitely make your own homemade whipped cream using the instructions I provided in the notes above. 🙂 I hope you love the recipe.