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
Can I use heavy whipping cream instead of cool whip? thx
Hi Julie! I have not tested that to make exact recommendations on some changes that you need. I imagine that will work too but you might need to whip the heavy cream to a similar consistency and add some sugar to mimic the sweetness of Cool Whip.
Hi all, I use two cream cheese packages with this recipe and one cool whip. Seems to cover better in my opinion. And super delightful. This receipt is very delightful
If I use frozen strawberries, should I drain the juice?
Hi Sharon, I always use fresh strawberries since frozen thawed can incorporate a lot 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. One of my readers mentioned she adds them frozen to salad.
I have always used frozen strawberries and just thaw and drain first. I’ve never had any issues.
Hi. Will whipped fresh cream work for this recipe. We don’t get cool whip where I stay
Hi there! Yes, I have a note above that states you can make your own whipped cream with sugar and use it in place or cool whip. I hope you love the recipe!
I did this crust just like it said but it’s like rock hard.. did I do something wrong? Will it soften when other parts are put on?
There are a few possible reasons on why it turned hard. It could be because it was overbaked, try baking it a bit shorter next time. Make sure that you are also using the right amount of butter and sugar as written in the recipe. Keep an eye on it so it turns a light golden brown, not dark brown when you try it again.
Yes it will soften some but it is still a pretty tough cut when you do cut thru. Prepare to us a pretty sharp knife.
Hi Jean , This is my go to dessert to make for family gatherings I can’t tell you the amount of times I’ve made it . For some reason when the butter to pretzel ratio is off that happens to me as well . Next time you try to melt the butter on a lower temp so when you add the sugar then pretzel it mixes together well . Hope that helps.
Recipe is easy to follow. I know it’ll be delicious, its a family favorite.
Hi,
I’ve made this dish many of times but have always used canned whipped cream instead of cool whip as I don’t like the fake taste cool whip has. It turns out very good but doesn’t always set the best if I leave in the fridge for a while. I’m guessing the cool whip makes it set better and gives a “fluffier” texture? Just curious if I should make the switch to cool whip or stick with my can. Thanks!
Hi Rachael! It’s likely the canned whipping cream that’s causing the issue. If you don’t want to use cool whip, you can make your own homemade whipping cream by beating heavy whipping cream with a little sugar until stiff peaks form.
What other fruit might work I have severe allergy to strawberries.
Hi Karen! I have a raspberry version too. Check out the Raspberry pretzel salad recipehere.
Was not enough crust for the bottom of a 9×13 pan. Had to make more
Hi Kameron. Did you crush the pretzels small enough as seen in the video?
Hi Natasha,
Can we make them a day before the party? Do the pretzels get soggy? I like them crispy.
Hi Thasni! Yes, you can make it the day ahead without any issues.
This is such a delicious dessert! I have made it several times for family parties, never any leftovers. I found it’s much easier to put the sliced strawberries on the cheese filling then pouring on the jello so they are more evenly distributed. Thank you for this yummy recipe!
Not sure what happened but we had to double the recipe but didn’t have another cream cheese.
First try was a disaster. Tasted amazing pan too large for recipe. We used the 9×13 8×8 would have been much better.
I have made this recipe over a dozen times, and it has always came out perfect.
My family has made this since I was a kid in the late 70’s not too sure why all of the sudden it’s so popular. It’s a family favorite for any holiday
I’m so happy to hear this is your family favorite! That’s so great!
There is not enough water add it to the Jell-O. It says follow the recipe not the box. It only calls for on the recipe 2 cups of boiling water.
Hi Shelly, we use less water than what the recipe box calls for. I’m not finding where you see a note to follow the box, but if you find that please let me know. This recipe will use less water than the box calls for, for a more concentrated flavor. I hope that helps.
Hi Natasha,
I followed the recipe exactly written- I used Jello brand and the jello was very rubbery like almost harder biting into- do you have any recommendations? Thank you!
Hi Mari! This usually happens if the Jello to liquid ratio is off. I would look over that recipe again and the quantities to make sure you used the right amounts.
Hi Natasha,
I love your Strawberry Pretzel Salad. I made that twice already. It was so delicious. I would like to make that again in the fall. That’s not the only recipe you posted. I already some of them and I was not disappointed. They are all delicious and so easy to prepare. Thank you Natasha for sending those delicious recipes! Cheers
I love this recipe but I have an idea for those of us who can’t lift heavy dishes. When ready to pour jello over the cream topping I put it in the fridge and then pour the jello over the cream. My salad, although very good, was not as pretty as it could have been because I had trouble carrying the dish to the fridge and some of the salad sloshed over the side.It wasn’t pretty but still tasted very good.
Hi natasha, will frozen strawberries work?
Hi Ina, 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.
Awesome thanks for getting back to me🙃
Can you make this like bite sized? Like in a mini muffin pan? I love this recipe but wondering if it would make it easier to do bite sized so people can grab the dessert easier
Hi Mariana. I haven’t tested it but I think it would be very difficult to remove them from the pan.
Hi Ina, my grandma always uses frozen strawberries (she keeps them whole, doesn’t slice them) and it always comes out really well!
My mom started making this in the 80s and nine times out of 10 we use frozen
Thank you so much for sharing that with us.
I like mixing frozen with fresh sliced strawberries. There isn’t much strawberry in the frozen but Natasha is right. My last dish wasn’t as set because it had too much water in it.
Hi Natasha! I made this for our annual girls’ trip with my sisters-in-law, mom in law, daughter. It was a big hit!!!! Perfect for a summer dessert!!! I enjoy watching your videos! You are so informative and funny!
Hi Jenny! That’s great to hear. Thank you so much.
Can you make this ahead of time? How long can it be kept in the refrigerator?
Hi Sharon, yes you can make this recipe ahead and refrigerate it.
How long can it be kept refrigerated before serving?
You can refrigerate until jello is set (2-4 hours).
Hi Barb, its best to refrigerate it for at least 2-4 hours so it full sets before eating. We prefer to have it same day, but I have readers who mentioned this was good the next day.
So just the 2 cups boiling water, no cold water at all?
That’s correct.
So yummy and easy to make. It’s the best thing to bring to a party and all my family enjoyed it so much. Absolutely amazing if there was an option for 10 stars thats what it whould be!
Thank you so much for the wonderful review, Annabelle!
Make sure to grease the bottom of the dish so the crust doesn’t stick.
The butter takes care of that, I’ve made this recipe at least 20 times and it’s never stuck.