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
Hi,
When I made the pretzel mixture according to the recipe,( 2.5 cups pretzels and 8 Tbl butter) the mixture was so dry and crumbly. I baked it anyway hoping the sugar would cause it to come together and harden – but it didn’t. I just watched the video and you said 2 cups (not 2.5) of pretzels and 8 Tbl butter which would be a better ratio. Am I missing something? For 2.5 cups of pretzels (I did measure before crushing) one stick of butter is def. not enough. Is it supposed to be crumbly or should it hold together much like making a graham crust for a cheesecake? Thank you for your recipe and help!
Hi Debbie, you don’t want it to be so compacted or it will be difficult to cut through it.
12/10 feedback on this recipe every time I make it for gatherings!
I love to add graham crackers to the pretzel crust, and a bake it for an additional 15 minutes.
I have been making this recipe for 40 years. I began making it for my kids and nieces birthday parties. Now that they’re grown and have kids of their own they still ask for me to make it.
I follow the the recipe almost exactly, except I add a little more pretzels and bake a little longer so the pretzel crust is nice and crispy.
The best recipe…it is my go to always…I make this not only for holidays but every now and again for dessert
My jello sank into the bottom of the dish so it didn’t look pretty but tasted great. Maybe I poured it in too quickly? Do you have this recipe written in Ukrainian?
Hi Veronika! I’m sorry, I do not. You may try using chatgpt or google translate to translate the recipe for you.
If the jello sank to the bottom, it’s likely due to not have a good seal or the jello being too warm. Make sure to let it cool long enough and when you spread the cream layer, spread all the way to the edges to create a good seal. Pour it slowly too, so that it doesn’t break the seal. I hope that helps for next time.
Super simple and easy! I used oranges and orange-flavored jello instead of strawberry, because that’s what I ended up with. Definitely will make again!
So disappointing- jello never set so I have strawberry soup floating on top. Followed recipe to a T. What happened??
Hi Debbie, Oh no! it sounds like maybe you added too much water. Make sure you follow the recipe and not the box instructions. The box will tell you to add more water but I add less than what’s on the box, otherwise that can happen.
I love this recipe but had a problem with the pretzel sticking to the pan, extremely hard to cut through the pretzel and serve, why would that happen?
Hello there! Try greasing and lining the pan with parchment paper to help with sticking. Make sure to also press the crust firmly into the pan. Chill the dessert overnight to set property and use a sharp knife to cut it. Hope that helps.
Do you think mine will be ok? I waited awhile with strawberries but jello not thickening so I poured on top of cream cheese.
Hi Pam! It’s really hard to say. You’ll have to wait to see how it sets.
Feel kind of dumb asking. Do I need to spray the bottom of the pan with Pam?
Hi Tony, thats a great question! The butter in the crust is enough to prevent sticking.
This was a big hit at Thanksgiving, and I am making it again for Christmas. Have you ever tried making a lemon bisque dessert? I have yet to master that recipe. It’s very fickle!
Glad you enjoyed this recipe! I have not tried making that recipe but thank you for your suggestion!
Hi Natasha,
I’ll be making this yummy dish as an addition to our Christmas dinner. If I can’t find fresh strawberries that are flavorful, can I use fresh frozen strawberries?
Thank you and Merry Christmas!
Samantha
Hello there! Frozen should work too but make sure to thaw the frozen strawberries before using them. After thawing, drain any excess liquid from the strawberries. Hope it becomes a huge success!
Love this recipe so much. It’s also delicious substituting peaches and peach jello for the fruit and jello and is beautiful if you layer the peach slices out in a row.
OMG!!! I JUST MADE THIS AMAZING DESSERT. IT TASTES AS BEAUTIFUL AS IT LOOKS. THANK YOU NATASHA BEAUTIFUL FOOD.
Hi Natasha, do you think it would be too heavy or thick if I used two bricks of cream cheese to mix with one cool whip just to make it thicker over the whole dish? Who doesn’t love cream cheese? Or would it need more cool whip, too, to keep it as a tasty layer below the fruit?
Hi Linda! You can experiment with adding more cream cheese. It just needs to be smooth enough to apply an even layer. If it’s too thick it may be sticky and hard to spread.
Thanks for your response, Natasha! Makes sense, AND don’t know that I’m really into “experimenting” at this point, during the holidays! Truth be known, everyone LOVED it when I made it before, and my niece has been asking for it again, and again, ever since the first one! Thank you so much for your video. Words are great, BUT “visuals” make all the difference in completing a recipe. Warmest wishes to you and yours, for a Happy, Healthy, and Joyus Holiday Season!
I followed the recipe and it came out perfect! Was worried I didn’t use enough pretzels, and din’t let it cool long enough, but it was fine. It was a big hit at our neighbor’s Christmas party.
Love this salad ! So pretty for holidays
Will the pretzel crust be OK if I make this Friday evening for a 2 o’clock Sunday brunch?
Hi Mary, 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.
How would you mix the whipped cream and cream cheese mixture if you do not have a hand mixer?
Also if I chose to do chocolate and fresh cut strawberries what chocolate would you recommend for the topping?
You can chill your utensils like your bowl and whisk in the fridge a couple of minutes before you start. Whip in stages, start slow and then increase the speed as it thickens. It can take some time but you’ll be able to make it work. I have not tried adding chocolate to advise.
Love this recipe! I was wondering if it would be OK to make it in a foil pan, instead of glass?
Hi Terri, I think technically it could be in a foil pan, but a glass pan or ceramic pan is idea for structural integrity of the crust and setting of the layers and glass looks prettier. Slicing from the pan can also become a little messy.