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
Hi, Natasha! I’ve made this a couple of times and both my guests and I LOVED IT! I’ll be making it again for sure!
That’s wonderful, Barbara!
Hi Natasha. Was just wondering if I could buy frozen strawberries in juice and thaw them and use them
Hi Gail, I always use fresh strawberries since frozen thawed can incorporate alot of liquid into the jello preventing it from setting properly. They also won’t look as pretty and vibrant since thawed strawberries take on a brownish tint.
Hi can I have a question can I use home made whipped cream instead of cool whip?
Hi Margaret! Yes, you can. See my note in the blog post above titled, “Can I Substitute Cool Whip?”
Very good and easy to make. Even I did it and I never am in the kitchen.
That’s great to hear, John!
wondering if i can use strawberry pie filling with the jello instead of the fresh strawberries?
Hi Ginger, I have not tested that to advise. We love using fresh strawberries but feel free to experiment.
I don’t like how overly unhealthy American sweet these recipes are. For those who want to cut down the “white death” sugar, I always omit the sugar in the sugar in the pretzels. The butter is the glue, the sugar isn’t necessary. Works just great without it. Also I cut down on sugar in the white cheesecake portion. However it was still very sweet so I want to try making it with heavy cream and use a melted jumbo marshmallow for the cream to help it set. I read to melt 1 jumbo marshmallow to 1 cup whipped cream.
Anyways, we would love some healthier recipes like a liver cake and fish kotleti as well a layered liver salad. We women need more iron.
I’m so glad that worked out for you, Laura! Thank you for sharing your feedback with me!
This is delicious and not hard to make. This has become a family favorite. Thank you Natashas
I’m glad you loved this recipe, Mardi!
I was wondering if you can make this recipe with sugar free cool whip and sugar free jello?
I have a special sugar that I use to make desserts when I take them to Bible study. A friend of mine cannot have processed sugar.
Hi Anita! I haven’t tested it myself, but I don’t see why not. Let us know how it turns out if you experiment.
Thanks, Natasha! Made this today for the first time – followed your directions to a T. It was delicious, people were fighting over the last piece. Will make two next time!! 🙂
Hi Cynthia, I am so happy to hear that! Thank you for sharing your great review. This has been a party favorite in our circles for many years.
Love love looove this recipe! I tried a few tricks, and this is the latest: we don’t have coolwhip available so i swapped it with mascarpone 500 g, same 1/2 cup sugar. I also saved time by preparing the jello first then backing the pretzels then mixing the cheese mix and refrigerating it immediately while the jello and pretzels go down to room temperature, 1 hour wait. The only challenge was spreading the cheese mix as it was stif already, but after spreading the cheese mix, I immediately added the jello with strawberries and in the fridge. Saved 2 hours!!
Thank you for sharing that with us. I’m glad it still worked out.
I’ve been making this recipe for 4 years. Entire family loves it and say it is so much better than an older recipe that used box of frozen strawberries. I have a hunch Stephanie and Kim didn’t follow the recipe and used the wrong amount of water in the jello. Don’t blame the recipe ladies if you don’t follow the recipe as it is written. As for not enough pretzels how about improvising and crushing a few more pretzels if you feel not enough for the pan you used. Great recipe!
Thank you for the wonderful feedback, Joan!
I still come back every Thanksgiving since I made this 4 years ago because this recipe sealed my assignment as pretzel jello salad girl at family thanksgiving. Can’t get enough of it!
Great to hear that this is always your go-to recipe!
I am so disappointed! Please let this review serve as a warning to anyone hoping to make this. Please please do yourself a favor and find one of the many other recipes for the strawberry pretzel salad. First..not enough pretzels. Second..let the jello cool in the fridge until it has set a little bit before adding the strawberries and putting on top the cream cheese mixture. I would happily add a picture of the mess I ended up with by following this recipe before I threw it in the trash. Now I have two options..skip the jello salad for Thanksgiving or run the store for new ingredients.
Hi Stephanie, I’m sorry to hear it got messy. The biggest things with it staying neat is to let the cream portion set before adding the jello (don’t add the jello warm either) and also spreading the cream all the way to the edges of the pan so the jello doesn’t seap through to the bottom. Lastly, make sure to follow the instructions for jello in this recipe and not the box instructions. We add less water than the box calls for. I hope that helps to troubleshoot.
I agree with you Stephanie, not enough pretzels and you need to cook the butter/sugar until the sugar is no longer crystallized. Agreed with allowing the Jello to setup in the refrigerator, the time allowed on the video/recipe isn’t enough time. There are more through recipes.
I am making this strawberry pretzel dessert for my Thanksgiving dinner. I am going to substitute one can of whole cranberry sauce instead of the strawberries. I think it should turn out well. What do you think?
Hi Brenda! I’m not quite sure. Let us know how it turns out. Sounds like it would be delicious with cranberry.
Keeping the 3parts separated and refrigerated- Can I pre bake pretzel crust and refrigerate 1-2 days; also prepare jello and strawberries in advance in fridge- also prepare cream cheese and Cool Whip together and refrigerate. Just thinking of all three parts were complete, and the day of I could put it together easily. Please let me know. Thanks! Love your recipes! Congrats on your book!
Hi Susan! I’ve never tested that to advise, my concern would be that they wouldn’t “hold together” when sliced and the 3 parts would separate. You might be able to get by with pre-making the crust and then finishing the other 2 parts later.
I made this recipe excellent as usual. And after making it, I tried it with pineapple tidbits instead of strawberries, lime jello instead of strawberry jello. The rest of the ingredients the
same. Very good!
That sounds amazing, Colette! Thank you for sharing your experiment with us.
Love this dish. Is it possible to double recipe for a large potluck?
Hi Kathleen, doubling this recipe in two 9x13s will work great!
I love making this recipe
Takes time, but so worth it ❣️
We used raspberry jello today since we didn’t have strawberry in our pantry
We love the raspberry version just as much! So good!
Hi Natasha, thank you so much!!
It was a hit. Everybody enjoyed it and this is now my son’s favorite dessert.
That’s wonderful to hear!
Hi, i will be making this recipe for the first time. Can i make it a day earlier.
Please let me know. Thanks
Hi Erum! Yes. I usually don’t make it more than one day ahead so that the strawberries are and stay fresh.
Another quick question, u said to measure pretzels before crushing, but then it is not covering 9×13 dish completely
I would just add more pretzels. It’s not an exact science, so don’t stress. Make it work for you. Happy Thanksgiving.
I made a graham cracker crust then the pretzle crust and rest of ingredients ,,was Soo Delicious!!
We used a dairy free substitute from Trader Joe’s and it worked just fine!