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
My family loves this! I only make it at Thanksgiving and Christmas time though. I do replace the strawberries with canned cranberries. Yum!
What a great idea! Sounds so yummy.
Can I use gluten free pretzels in this recipe?
Hi Mary, yes gluten-free pretzels will work just fine. I hope you love the recipe.
Gluten free actually works better. They stay crispier.
Can you use brown sugar instead of white sugar in pretzel crust? Just wondering. Thanks!!
Hi Heather! I think so, but it may brown faster and be more sticky.
I just finished making it and only have raw cane sugar. It worked fine for the crust; however, the cream cheese/cool whip mixture seems a bit grainy.
I’ve made this recipe many times and it’s always a hit! The only thing I do differently is layer the sliced strawberries on top of the cream cheese mixture AFTER it is chilled, then I immediately pour the jello over the top. For me, it’s easier to get even coverage of the berries.
Love all your recipes! I made this and the jello didn’t set. What did I do wrong
Hi Heather, oh no! I’m sorry to hear that. That has not happened to me. Did you possibly have too much water? Don’t follow the box instructions since we use it slightly differently and with less water in this recipe.
An unexpected crowd pleaser that shows up at many of our gatherings. Or I bring it when I’m a guest. Give it a try!
I LOVE THIS! Whenever we have people over or we’re invited to an event with the family, everyone always asks if the famous pretzel dessert is going to make an appearance! It took me a while to get it right – we can’t get cool whip in the UK so now I whip cream and put it in the fridge while the pretzel base cools and it works perfectly! I also used to worry that my pretzel layer and cream cheese layer were too thin but actually it all balances out perfectly. I make sure I spread the cream cheese all the way to the edges to seal. One thing I do have to do, is put a very think layer of Jello on the cream and let it set, and then add the strawberries and the rest of the jello – otherwise bits from the cream layer rise into the jello!
Thanks Natasha for this awesome recipe!
You don’t need to bake the crust. It’s an unnecessary step. This is no different than a no baked cheesecake, I made this with blackberries as I had no strawberries and just added flavourless gelatin to thicken them up. Turned out fabulous
Refreshing, summery, and delicious!
You MUST crush your pretzels sufficiently in order for the butter to get in there and bind everything. If they aren’t crushed enough, the butter won’t penetrate the shiny outer pretzel “skin” and you’ll end up with a crumbly crust. Also, do not follow the box instructions for the gelatin- follow what’s written in the recipe.
Thanks, Natasha, for another excellent recipe!
Thank you for those tips and tricks, Samovila! I’m so glad you loved this recipe.
Taste delicious! But not enough pretzel crust and cream cheese to cover 9×13 which led to the jello getting into the pretzel. Next time I will either have to double the recipe or go a dish smaller.
Hi Carolin, you need to ensure that the cream cheese layer is spread all the way to the edges to create a seal so the jello doesn’t go down into the pretzels. Also, make sure your jello isn’t too warm or you don’t pour it over too forcefully or it can end up going through the cream layer.
I made it. Huge hit! Will be making it again!
I’m so happy it was a hit! Thank you for sharing that with us, Jill!
I made this recipe with the strawberry Jell-O. It was great. For an end of the summer luncheon, I switched it up. I used sweetened coconut, slightly sprinkled over the top of the pretzels before I baked. I used pineapple gelatin and pineapple chunks that I chopped up. And had maraschino cherries just a few for color. The kids loved it. I’m also working on a special one I want to do for Halloween.
I am taking this to a church tonight. You had easy instructions to follow. Thank you for that. Hope they can cut it easy.
I made this for my grandson’s 1st birthday party and it was a hit!! I followed the directions exactly and it turned out just like the photo and was delicious. This is going to be one of my go to desserts to make for a crowd
This is delicious I’ve made it over 20 times and it turns out well every time! My family really likes it. Thank you for the recipe!
This is the second time I have made (ruined) this recipe!! What is wrong with me!!!??? Every time the jello goes “under” and makes the pretzels soggy. I want to cry! Last time I didn’t let things cool enough in between. So I was sure to wait LONG amounts of time in between steps!! This time I must not have created enough of a seal with the white layer. Boooo!!!
This happened to me the first time I made it as well, so next time I just doubled the portion for the cream and it was enough cream to create the seal and the jello didn’t go under!
This was really good! Thank you, Natasha. 🙂
You’re welcome! I’m so happy you enjoyed it, JoAnn!
Unfortunately, this didn’t work at all. My pretzels, despite crushing enough, never stuck together. Then when I tried to spread the cream cheese, the crust lifted. I didn’t have near enough cream cheese to spread, I only got about half the 13×9 and that was with a very thin layer of cream cheese. I wish I could post pics, it’s an absolute disaster.
Oh no! I”m sorry to hear that. I’m always happy to help troubleshoot. How did you measure the pretzels and did you use the same amount of butter? Also what type of pan did you use and did you make sure to let the jello cool per the instructions before adding it? Lastly make sure to follow the recipe for the jello rather than the box instructions. The recipe calls for less water.
I had the same problem with the cream cheese so I added more and I’m hoping it’ll turn out well. It’s for my daughter n laws birthday 🎂
The measurements for this recipe work. You have to be careful spreading the middle layer. Avoid lifting the spatula or the pretzels will come with it. Use continuous motion in one direction as much as possible.
In the past, I’ve sprayed my spatula with Pam before spreading the cream cheese. This time I sprayed my fingertips and spread the cream cheese mixture. It worked so well because you can actually feel where the cream cheese is too thin.
I’ve been making your recipe for years and is hands down the BEST!! It is requested I bring to every party I go to, lol!! I follow the instructions exactly and have never had an issue. Except I do place my fresh strawberries on first than pour the jello over. Chefs kiss!! I might add blueberries as the other gal commented earlier! Making this for the 4th as well!
I’m so glad you’re loving it. Happy 4th of July!
I had to change a few things to make this gluten free and dairy free but now I know how to change it so it works out really well.
I do not suggest using gluten free or regular pretzel crisps without almost pulverized to dust.
If using a dairy-free Cool Whip type product, I’d suggest also using two cream cheese (I also used dairy-free cream cheese but that didn’t seem to matter). In order to get height, as the dairy-free whip seemed to evaporate into the cream cheese. Adjust sugar accordingly.
After baking the pretzel crust I had no problem spreading the cream cheese mixture or sealing it up where the jello was not seeping down.
I should have cut the strawberries and place them nicely over the cream cheese mixture because they sort of sank in when I poured the jello. This might have been due to the dairy-free cream cheese and Cool Whip mix not being sturdy enough.
The taste takes me right back to my childhood. I’ll be making this one over and over! Thank you, Natasha!
Thank you for sharing that with us, Kels!