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
Delicious, and very unique in taste. I get many compliments with this jello salad.
Why can’t anyone state the crushed amount of pretzels??? The amount stated never ever covers bottom of 9×11 dish. It really double needed
Agreed! This recipe is amazing and I’ve made it a few times now. I follow it exactly except for that part! Add more pretzels! I probably added an extra cup of pretzels before crushing them and it’s perfect! It covers the whole bottom of the dish this way.
Yum yum freakin YUM!!!! I haven’t had this in 30 years! It is so so good! And I never made it for my daughter ever until now and she’s 30! And she loved it too!!! She’s like why have you never made this???!!!!
That’s wonderful to hear, Chelly! I’m so glad you found this recipe.
I usually double the cream cheese, this works out with all the same ingredients it just creates a little fluffier center.
I’m sure it’s going to all taste great but letting the jello sit out that long made it basically turn into jello like basically set. So it was like clumpy with the strawberries
HI Christina, the temperature of your water, your room, your dish, etc can affect how quickly the jello sets up and you do want to pour it over before it starts to thicken.
You do not let it sit out that long. Don’t make the jello until the cream cheese layer is completely set. THEN make the jello, let it cool, and pour it on. I always take a very long time to make this because I wait until each layer is ready before preparing and adding the next layer.
Every single time I make it this I fail. I follow different recipes and same thing. The jello sinks at bottom. I created a seal with cream cheese, I let jello set and poured it carefully and every single time sane thing. Live this recipe but I just cannot make it
Hi Diane, I’m so glad you wrote in. Two things come to mind – first, make sure to make your jello according to my instructions and not the package instructions or it will be too watery. Second, make sure the jello is at room temperature before pouring it over or it can melt through the cream cheese layer.
This was delicious, in fact people went back for seconds and that’s always a good sign. I did make a few minor adjustments of my own. I only used 1/4 sugar in the filling and found that this was perfect. After putting the filling on the pretzel base, I put the dessert in the freezer for approximately 40 minutes. I also used more strawberries…1 1/2 lbs. I made the 2 cups jello mix as directed but only used 1 1/2 cups and thought this was sufficient. Overall ,a hit as are all of your recipes. Thanks for all you do!
Love this old fashion dessert. Easy & tasty. For the 4th of July l top with a few scattered blueberries *
The recipe is so well written and explained! It came out amazing and my husband loved it for his Father’s day dessert!
Hello, thank you for the great recipe , is it ok to make it a day before?
Yes. But I usually don’t make it more than one day ahead so that the strawberries stay fresh.
Hi I would love to make this but we do not get cool whip here in England, so could I make regular whip cream from cream cheese and cream and powder sugar and use that instead please let me know
Hi Lisa! You can make your own homemade whipped cream. See my note above in the blog for using homemade whipped cream made with heavy cream.
I don’t use cool whip of any kind due to for some reason it has always made me sick. So I double the cream cheese and sugar put that down. The the jello and strawberries. Then put in refridge
HI Lisa, thank you for sharing that with us.
Love this recipe and have made it multiple times. Everyone loves it. However, my husband is now diabetic, not from the dessert but how can I substitute the sugar in the recipe to get the same great taste?
Hi Rosemary, Unfortunately I am not able to provide diabetic specific suggestions since I’m not a licensed nutritionist. I do recommend looking through the recipe comments for what other readers have tried to substitute. I wish I could be more helpful.
I’m also diabetic and make this using sugar-free Jello. For the cream cheese/Cool Whip filling, use Splenda For Baking. 1/2 c sugar = 1/2 c Splenda for Baking. I also use gluten-free pretzels for those who can’t have gluten. It’s still so yummy! We also like using black cherry Jello with dark cherries.
I can’t think why I had never tried this recipe before. It was soooo good. I had found a similar recipe that used more sugar. This recipe had the perfect amount of sweetness, and with that slightly salty crust, it was a winner. It was gone in 2 days.
That’s so great! It sounds like you have a new favorite!
Ok I made this today. I did something wrong because my pretzel layer is hard to get up. I even used a spatula. Cook it to long?? So im still giving it 5 stars bc it’s operator error 😉… it’s delish though..
Hi Angie, I have not had that experience but here is what one of our readers wrote “The first time I made this the crust, it stuck to the bottom of the dish and I had a difficult time getting the pieces out. From then on I sprayed the bottom of the dish with Pam before I pressed the pretzel mixture into the dish. I cant find a recipe that tells you to do this, but I always do now.” I hope that helps.
Natasha,
I have freshly picked Blueberries, I’ve tried the Strawberry version and it was delicious.
I’ll let you know how the blueberry version turns.
I just made this “salad” today. It is absolutely delicious! Creamy, sweet, crunchy, and salty! I went the homemade whipped cream route and it worked great. What I love is that it’s not overly sweet.
I made the Greek Pasta Salad this morning for a church luncheon. It was the biggest hitj
I made the recipe, because I had lost mine, needed the exact ingredients. It turned out fabulous, except I used 2 pkgs. cream cheese and powdered sugar in the cream cheese.
Thank you so much for sharing that with me, J! I’m so glad you enjoyed it!
I made this for the first time for Mother’s Day and it turned out perfect! I absolutely loved it, however my husband complains that he doesn’t like fruit in jello. I wonder if I just put fresh strawberries on top of the cream cheese layer next time if it would still be ok.
Hi Whitney, thank you for sharing! I haven’t tested that version to advise. If you happen to experiment, we’d love to know how it goes!
I think if you put the strawberries on top of the filling then if you have the strawberry jel to pour on top that is used in strawberry pie that would be great..I have seen it in the produce depart.by the fresh strawberries in grocery store..
I just made this and it was actually really good. I first saw the New York Times version and quite frankly that version did not look appealing at all (the ingredients looked so so). Yours was pretty fantastic. Thank you!
I did make a few slight changes
-I crushed the pretzels down to a graham cracker crust consistency-I am not a fan of huge chunks of pretzels.
-I cut down on the sugar drasticly (more than half (in the crust and in the whip)-I am not a oversugary dessert person). The berries and the jello gave iti plenty of sweetness 🙂
-I used sugar free Jello
-I used Truwhip- there is something about Cool Whip that has this weird chemical taste for me.
-I laid down the strawberries first then poured the jello in because it allowed the tops of the berries.
I will have to refrigerate the whip part then pour the jello in- good tip.
Thank you for sharing your great review and suggestions. I love that there are good options available to substitute the Cool Whip.
Just a little FYI…If you want to use heavy whipping cream instead of Cool Whip for this recipe you can add about a 1/4 of a teaspoon of cream of tarter to the cream cheese filling. It acts as a stabilizer and keeps the strawberry layer from weeping into the crust and making the pretzels soggy.