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.
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.