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
I liked the cream cheese mixture and strawberries and jello but the crust got soggy – Is there any way to avoid the soggy crust?
Hi Kathy! Usually the reason this happens is if there wasn’t a good seal created with the cream and the jello leaked through. Be sure to spread the mixture all the way to the edges of the dish to create a tight seal and then refrigerate it for 30 min before adding the jello mixture (which should be fully cooled).
Sure how long you kept it in the refrigerator but I think this dessert no matter which one I have made only last about three days and the pretzel crust gets soggy. I don’t think there’s any way around it. I’ve use numerous recipes and I’ve never allowed the Jell-O mixture seep down the sides. I just think there’s a time limit on it to eat it.
I love this!!! Been making it forever, for every family get together!!! And i have a tip: If you use the larger pretzels; like sour dought, rods or sticks it actually comes out better!!! You wont have the tiny hard knots you get when using the thins!!! If you are like me and make more of a “pretzel dough” it comes out wayyy better when using the bigger pretzels!!! 😘😘😘 Try it, is awesome!!!
Have you used gluten-free pretzels? I am thinking they should work fine.
Hi Meschelle, I personally haven’t tried that, but I imagine it may work. If you happen to test that, please let me know how you like it!
I love this recipe. Been making it for years. My question is why is it called pretzel salad? Do you know the history of how the “salad” was incorporated?
Hi Sheryl! I’m so glad you love it. We enjoy this one too. See the section in the blog above titled, “Why is it Called “Pretzel Salad.”
Because of the bottom pretzel layer!!😉😉😉🥰🥰🥰
Great dessert everyone loves it not hard to make and pretty to look 👀 at
This is a great recipe to make gluten free and sugar free,, for anyone who needs to monitor their diet,, my friends ask me to make this for all our get togethers,,
Hi Kathryn! If you’re able to share what modifications you make for this, I think it would be helpful for others. Thank you!
Can I use frozen strawberries in this recipes since they are out of season
Hi Connie! 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.
Trying to figure out carbs for a diabetic. It says 47 carbs per serving-but how many total servings are in the recipe. Makes a big difference if it’s 8 servings or 12 servings. Maybe I missed something?!?!
Hi Shona! The number of servings are listed at the top of the recipe card. It makes 12 slices.
I’ve done a couple mofications to cut carbs and sugar. I’ve half sugar/ half stevia mix and lite whipped for the cream cheese layer and substituted regular for sugar free.
1. My Jello ended up solidifying on me while I was waiting for it to reach room temperature. I might be a bit clueless about this, but I wish they provided a recommended time for checking the Jello so I don’t leave it out for too long. I don’t know why I thought Jello needed the fridge to set, haha! It’s mostly my mistake, but I’m sure once I figure it out, it will turn out great 🙂 .
Hi Ashley, if its colder in your home, or your counters are cold, it can set rather quickly. If you leave it out in open air it will solidify eventually, the cold air just helps it get there quicker.
Do we not add the 2 cups of cold water to the Jello to like the recipe on the Jello calls for? Or is it just the boiling water?
Hi Ashley! Yes, that’s correct. See my note in the blog above with the following instructions: “Dissolve the jello according to recipe instructions (NOT package instructions).”
My pretzels had jello in them. Are they suppose to be crunchy? What did I do wrong.
What i have found making this dessert is that if you dont spread the cream cheese layer against every edge thickly to create a seal, the jello will leak through
This is a great recipe…so very easy to follow. I started out using another recipe I saw online, but after reading this one I switched!
Actually I love all your recipes and think they are superior to most. Thank you.
Thank you so much, Evelyn!
Is it okay to double this recipe? I want to make sure it turns out good😊
Hi Heidi! If you have a dish wide and large enough, I think so. I would not make this in a deeper dish, it can affect the setting time of the jello, etc. and I haven’t tested it to provide feedback.
All I can say is Yum!!!! I made it for holiday lunch, and it turned out yummy
What size glass baking dish should I use? I am making this for small family dinner.
Hi Leanna! See step 3 in the recipe card at the bottom of the blog.
I had to make this the night before and bits of the cream cheese layer came through the jello. Should I have done something different? My family loves this stuff so I’ll probably be making it quite a bit but I wanted it to look pretty.
HI Maryann, this could be due to adding the jello while it is too warm. It could also happen if you pour the jello over the cream too forcefully – I like to soften the fall by pouring it over the back of a spoon held close to the surface. I hope that helps for next time.
This looks so good! How far in advance can it be made? Thanks
Hi Brenda! 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.
Can’t this be covered in plastic wrap so the top doesn’t get a little bit hard? I would wait until the jello sets before I cover it though.
Hi MaryAnn! Yes, it can be.
Do you think canned crushed pineapple would work with the strawberries?
Hi Susan! Several of my readers have reported using other fruits such pineapple tidbits, cherries, mangos, etc. I don’t see why not. I would strain it well so it doesn’t affect how the jello sets.
I want to make this but am unsure of what pretzels do you use? Sticks, minis, snaps?
Hi Trisha! You can reference the image above or watch the video tutorial to see which kind I used. Also- see my note above titled, “ What Kind of Pretzels are Best for Pretzel Jello?”
I hope you love the recipe!
How far ahead can this be made.? I want to make this at least 2 days ahead
Hi Harold! 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.
This recipe is always a hit. My daughter is always happy to eat it when she comes to visit. Thank you for sharing.
I made this recipe for our church Palm Sunday dinner celebration. My daughter put in a special request. The recipe was easy to follow and didn’t take much time at all in putting it together. We are looking forward to sharing it with the church congregation as we fellowship together!
I’m so happy you made this for Palm Sunday! This Pretzel Salad is always a hit!