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
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!
That’s a great idea, Tanya! Happy 4th of July, enjoy!
How far is Jello dessert? ideally I’d like to make it two and a half days ahead.
Hi there! 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.
Your measurement for Jello should be 3 cups of water instead of 2 cups. Jello layer is too thin. Too skimpy.
Hi Jane! For it to set properly for this recipe you’ll need to follow my instructions or it will be too watery and you’ll end up with a mess.
I was disappointed with the pretzel crust, it stayed very crumbly. I followed the recipe exactly as written. I have another recipe for this dessert and that never happened with that one.
Hi Lisa, It could be that the pretzels needed to be crushed more.
Tried making this recipe twice and using fresh strawberries. The crust never turned out either time. Added right amount of butter. So disappointed cause I hate waste and twice I’ve thrown out. Such a follower and love most recipes but this will not get three times a charm.
Hi Chris, can you share a bit more about what happened with the crust so I can help troubleshoot? Did you over crush? Not crush enough?
I hate cream cheese. Is there anything I can do?
Hi Mary, mixed in with the sugar and cool whip its heavenly, I hope you give it a try. I haven’t tried a substitution for that however to advise.
I’ve had it many times, but can still taste the cream cheese.
Try some instant vanilla pudding and use the directions for mixing it for a pie filling so it is thicker. Could also try butterscotch.
I use a little more sugar in the cream cheese & heavy whipping cream topping. It’s the perfect blend. Compliments from all who have tried it. I also use a little more butter , sugar, & pretzels in the crust (baked it about 5 extra minutes. Try that & see if it helps.
You can always find a different desert featuring things you like! 🙂
I want to make it for Father’s Day, can this be made the night before
Hi Mary, yes you can definitely make this ahead! Refrigerate it overnight to allow the gelatin to set properly. I don’t recommend freezing it as it can make the crust soggy.
Always a hit for salad luncheons and pretty easy to make. Love your video!
Thank you so much for watching, Marta! I’m so happy you love out recipes!
Has anyone tried 3oz strawberry jello and 3oz raspberry jello with 1lb total strawberries, raspberries, blueberries or blackberries for a mixed berry pretzel salad? Was thinking of trying for memorial day.
Hi Beth! That’s a great idea. It should work well. Let us know how it turns out!
I have made this recipe many times and it is always a hit! It’s just as good with sugar free jello if you want to trim a few calories. I’ve started layering the strawberries on the refrigerated mixture (AFTER it’s refrigerate) then pouring the room temp jello on top of them. I find it’s easier for me to make sure the strawberries are well distributed. I usually use 1 1/2 lbs strawberries just because we love them so much. Thank you, Natasha, for a delicious recipe!
You’re so very welcome! Thank you for sharing.
I made the recipe exactly as written and used mini pretzel twists as recommended, measured before crushing. They didn’t even cover half of the 9×13 dish and it was way too much butter. I added a bit more pretzels and transferred them to a 8×8 which they covered with just the right thickness. It seems weight measurements would be more accurate here. I still used all of the cool whip and cream cheese but only half the strawberries and jello. It was delicious but next time I want to actually make a 9×13 I’ll use a different recipe.
HI Jessica, I’ll need to add a weight measurement for pretzels next time I make this – it could be the type or size of pretzels and how much volume they take up.
Amazing!This dessert is always a hit! Follow the recipe exactly as written. My husband unintentionally bought sugar free Jell-O and it worked! Seriously, you will win the “People’s Award” bringing this to your next get-together!
Awesome. Best directions on the internet to make this recipe. My family loves this dessert. Bookmarked forever!
Made this for a birthday party and received rave reviews! Made exactly as directed and it was delicious!! My daughter said it was the most nostalgic dessert she’s had in years and she wants it every year from now on for her birthday!
Aww, that’s amazing! I’m so glad your daughter loved it!
loved it! Easy to make and eats light as well
I’m so glad you enjoyed it, NC!
Why did my jello run through to my pretzels at the bottom 😭😭😭😭😭
Hi Tee! This often happens if you didn’t create a good seal with the cream. Make sure to spread it all the way to the sides so there aren’t any gaps. Also, make sure the jello is cooled down before adding it, and pour it on slowly.
The video says 2 cups pretzels but the recipe says 2 1/2 cups. Which is correct? Thank you!
Hi Jill! Follow the written recipe.
A-M-A-Z-I-N-G ! Natasha!
I have ALWAYS used fresh strawberries but this time I used frozen which I let thaw but it was a ooey gooey mess!
Also do you know of a way to crush the pretzel to a dust,imy husband can’t eat it and enjoy it! Would the 2 1/2 cups increase??
Hi Amy! I’m so happy you love this recipe! One of my viewers reported crushing her pretzels finely and it resulted in a very tough crust, like cement, and she was not able to cut through it. I haven’t personally tested it, so I can’t so for sure how it would work.
U add jello to 2 cups boiling water,dissolve and add frozen berries to that stirring until it barely starts to thicken and pour on then refrigerate
Loved it. My only hiccup was that some of the pretzels stuck to the pan, making it hard to get out. Should I have pre-treated my pan first?
Hi Corrine! Are you using a glass pan? That works best to not stick. There is enough butter in the crust to keep it from sticking but you can grease your pan too if needed.
I had the problem of my dessert crust sticking to the glass dish. I always spray with Pam before putting the pretzel crust in and the problem was solved.
Wonder if you can make this with sugar free jello and sugar substitutes like munk fruit? Has anyone tried?? I love this recipe but hubby is diabetic.
Hi Paula, I haven’t tried it that way but a couple of my readers have reported good results with sugar free jello, sugar free cool whip and sugar substitute. Without testing it myself, I can’t really recommend it or tell you how much to substitute. I hope you enjoy it if you try sugar free
Hey Paula! I made a keto one once with all the sugar free stuff and substitutes. I replaced the pretzels with pecans 😊
Thank you so much for sharing that with us, Brittany!
Can you make the crust a day or two ahead of time and not refrigerate? I need this for Sunday and won’t be back home until then and won’t have an oven to bake the crust in
Hi Jennifer! I haven’t tested that, but I think that would be ok.
Yes, I have used sugar free jello, used cool whip lite (whatever type has lower sugar),
Anyway I can cut calories or sugar…wirks out Wonderfully 😋
What makes it so much better is after you crush the pretzels I take pecans from my blender add that to the pretzels then sugar and butter.