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
- 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 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- Pretzel layer - In a medium saucepan, 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 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
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.
Hi made this today – haven’t tried it yet. Well, made the crust and cream cheese layer last night and added the jello layer this morning. Just wondering if it will still set together ok if my jello seemed a little thickened when I spread it over the cream cheese layer? I had put it in the fridge for a couple minutes to set but it set a little more than I wanted.
I might not look very smooth, but I still think it would taste wonderful. I hope you love it. Happy Easter!
Amazing!!! Made this tonight to take to Easter dinner tomorrow and so glad I bought twice the ingredients so I can make some more without sharing!! Haha. 👍🏼🍓
I like how you think! 🙂 Happy Easter!
Are you supposed to grease the pan? Also I used 2 cups of pretzels but the bottom of my pan was not covered nearly as much as the video shows, is it 2 cups before crushing or after? Mine is in the fridge now however I am not feeling very confident it is going to turn out, I hope I’m wrong!
Hi Janee, there is no need to grease the pan. It is 2 cups before crushing. Did you use a 9×13 pan? Even if your layer of pretzels is thinner, it will still taste great. Is there something else you’re concerned about? I hope you love it!
We sprayed the bottom of the pan, because my friend made it and suggested spraying, and its 2 cups after you crush the pretzels….
I made this a few times, from your recipe and it is always a hit! Comes out perfect every time. I saw where others said it was pricey, but I double the recipe and bought all the ingredients from either Kroger or Walmart and it only costs around $15. Great dessert for little cost! Thank you for sharing this!
Thank you so much for the awesome review! I agree it is a very economical dessert 🙂
What maybe went wrong I think my jello mixed with all the other ingredients ?
Hi Desire, did you make sure to spread your cream portion all the way to the edges (I mentioned this in step 4)? If you don’t, the jello can seep through down to the pretzels and soften the pretzels. Also, did you make sure to let the cream layer set before adding the jello and did you make sure the jello wasn’t warm when adding? I hope that helps for next time!
Natasha, my pretzel bottom didn’t set together so while I’m trying to spread the cream over it, the pretzels keep lifting up and I’m having such a hard time! Any idea of what went wrong?
It helps to spread the cream of you out dollops of it all over the surface and then spread. I hope that helps for next time!
I pressed the cream cheese mixture with my fingers, worked better than a spoon.
Thanks for sharing!
Turned out beautifully. The only bad part was the price of the ingredients.
I’m so glad you like it! Are those ingredients expensive in your part of the world?
i love em and taste really good..thank you =)
Nida, I’m so happy to hear that! Thank you for sharing your great review and you are welcome 😀.
Can’t find 6oz box of jello. I only see
1.4 oz boxes. So how many of these
do I use and how many cups of water?
My grocery store doesn’t sell 1.4 oz boxes; just 6 oz and 3 oz. Are you looking at a different kind of jello? What brand is it? I wonder if the sizes are different in different parts of the world?
Name of brand is Gelatin Royal. So,
please advise how many boxes and how much water?
Is it a fruit flavored gelatin? How many cups of jello does it yield after adding water? I.e. How many cups of water are needed for each box?
Yes. 4 1/2 cup servings 2 cups of water for each box
My packages yield 4 cups of jello and I use half of the amount of water that the package requires. So I would recommend 2 of your jello packages and cut the recommended amount of water in half. So for 2 of your packages, you would use 2 cups water total. It’s hard to say for sure without trying that brand of jello. If you think cutting the water in half for your brand of Jell-O will make the Jell-O way too thick, you might add an extra half cup of water.
Wondering if you can make this recipe the night before serving? Do you think it would hold up?
Kristine, it will be just fine in the fridge overnight
If I make this the night before Easter, do you think it will sit ok in the refrigerator over night?
Justine, it will be just fine in the fridge overnight 😀.
What would you think about drizzling the pretzels with melted chocolate before adding the next layer?
Wow that does sound like a good idea!! 🙂 Mmmm…
Hi Natasha,
Couldn’t find pretzels in the market (Pune, India.) What substitute can I use?
You could substitute with crushed graham crackers but I’d use a little more if using crushed graham crackers 🙂
I made this the other night. I will make it again for sure
10 star
Awesome!! Thanks Darlene 🙂
I’m so happy to hear that! Thank you so much for sharing your great review! 🙂
Has anyone made this recipe in an aluminum foil pan?
I haven’t but I think it would work fine.
This Strawberry pretzel salad sounds so good & want to make it for Easter. I need clarification though on one thing…..do you use Unsalted butter or butter? Video on FB shows 8oz butter, but video on web site shows unsalted butter & written recipe lists 8oz butter. Which is it or doesn’t. It matter? Thank you.
Hi Stacy, I’m sorry for any confusion. I used unsalted butter but in this recipe it really doesn’t make a very big difference since the pretzels are salty and that salty/sweet/tangy contrast is amazing!
Your recipes look awesome!!
Where can I follow your blog
Also do you have a recipe for a fruit tart
Thank you!!
Hi Kathy! Welcome to my blog! You can follow along on pretty much most social media accounts (see the links in the top right on desktop and ipad and in the drop down menu on mobile). You can also subscribe to get our weekly newsletter so you never miss a recipe! 🙂
how many WW points is this if i
use FF cream sheese
I’m not really familiar with the WW program. Maybe someone else has the answer for this?
I just made this with ff cream cheese and substituted truvia baking blend for the the sugar, llight blue bonnet for the butter, and fat free cool whip. Got it down to 8 points. We’ll see how marvelous it tastes tomorrow!
Wow, now that is creativity! Thanks so much for sharing! 🙂
I just finished making this and it is sooooo delicious!!! Definitely a dangerous thing to make at night when everyone is sleeping. Ate 1/4 of it already. Thanks so much for this recipe! 🙂
Solomita, that’s so great! It sounds like you have a new favorite!😀
This is absolutely delicious. Someone posted the video on Facebook and I just had to make it. I love it when a dish turns out the way you think it will (or even better)!
I’m so happy to hear that. Thank you for sharing your awesome review! 🙂