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.
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.