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 can you use frozen stawberrys.
Hi Vicky, yes that should work but I think it would be best to thaw them first or your jello may not set properly.
I think I messed up. The directions on the box of jello called for 2 cups of water to bring to boil and then add 2 cups of cold water. Your recipe just said 2 cups of water. Will the jello not set up correctly?
Hi Katie, just 2 cups of water per the recipe instructions is correct. I think it will still set but it’s easier to cut if you do it per the instructions.
Just finished making the STRAWBERRY PRETZEL SALAD. It was so easy to make! Having a hard time keeping my husband out of it before it sets up.LOL!😃Can’t wait to try it.
Ha ha that is a real dilemma when making this! 😉 Thanks for sharing that with me 🙂
Can you make this a day ahead?
Yes, you sure can! Just cover with plastic wrap and refrigerate overnight 🙂
I am going to use sugar free jello, but realized there’s one issue…Since the ounces are different for sugar free jello, I dont know whether to use one small box or one large box of sugar free jello?
Oh wow I never use sugar free jello so I didn’t realize the ounces were different! I would look at the yield instead. In the large 6 oz package of regular jello, it yields 8 (1/2 cup) servings and the large package of sugar free jello yields the same 8 (1/2 cup) servings so they would be interchangeable since they yield the same amount.
I used one small 0.3 oz sugar free jello, and it worked fine.
This sounds so good. I wanted to ask if this has ever been made with blueberries. Would make a cute memorial day cake if the colors could be pulled off.
Hi Michelle, I have tried it with blueberries and it works and I know it would be really pretty but it doesn’t have the tang of strawberries or raspberries. You might consider combining the blueberries and the raspberries or strawberries. I do think it’s nice to have that tart/sweet/salty combination and without the tart, it feels like it’s missing something.
Any suggestion on cutting it so it comes out of pan neatly instead of a blob? I want to prepare individual servings on cupcake wrappers instead of cutting as I go. I’m making two of these for a large group.
Hi, The only thing I can think of is to use a spatula to lift the pieces after slicing them. You will still have some degree of messiness with this type of casserole dessert. There aren’t really any special tricks that I know of to get it to slice extra neatly.
I made this last night for today’s dessert we love it tastes amazing ,Edwina Lucas Charlotte North Carolina
I’m so happy you liked it! Thanks for your great review 🙂
Hi
Can I swap pretzels with graham crackers
Thank uou
Hello :). One of my readers reported using graham crackers and she left some nice details: “I use 1 1/2 packages of crushed honey graham crackers and 1 stick of melted butter. No sugar. I like using the bottom of a measuring cup to press the crumb mixture in 13×9 pan. Oh! And also bake for 10 mins at 350”
Hi, do you think this recipe would work with the Lite versions of the Cool Whip and cream cheese? I saw in a previous answer that using the sugar free Jello would also be okay. Thanks!
Hi Melinda, I think that would work fine. 🙂
First off, I am excited about this recipe. A friend of mine made it and it was delicious so I thought I would make it for a get-together. I just finished and put it in the fridge. I am frazzled however, because your prep time and cook time is all I looked at before making the recipe. Maybe my bad for not reading the whole thing first, but I feel like that is what most people look at to determine if that’s the recipe for them. The prep time took me about 1 1/2 hours and as I got to the end realized I needed 30 minutes for the cream cheese/whip mix to cool in fridge and another 2-4 hours for the jello to form. I don’t make this all the time so I had no idea. Now I am praying it will be done in time for the event…or at least before it’s over 😭…please change that for future people who make your recipe. Thanks again.
I definitely recommend always reading through a recipe before starting – I always try to do that to gauge the process and then have more confidence to do it. I didn’t add the 2 hours for the jello to set because it technically isn’t “prep” time. I wish I had a section for “wait time” but I don’t think there’s an option for me to add that. I went ahead and added the 2 hours to prep time so it helps anyone in the future. Also, keep in mind any time there is jello in a recipe, it will need time to set. I hope it was done in time for your event!
I made this a few weeks ago and it was awesome. I’m wondering if peach jello and peaches taste just as good. I have to make a dessert for a get together tomorrow and I don’t have strawberries and strawberry Jell-O but I do have peaches and Peach Jell-O. should I try it that way?
HI Patricia, I think it would taste good but it works best if there is a little tang to the fruit you use. Raspberries work really well for this recipe. Peaches are mostly just sweet so you won’t have the wow factor with that sweet/salty/tangy flavor combination if you use them but it will still taste good.
So how long do you let the jello set before putting it on top of the whip cream
Hi Tiffany, I didn’t time it but you want to let it sit until it is at room temperature. It should not be warm at all when pouring over your cream or it can go through the cream and down into the pretzels.
Bummer! I saw the total time was 1 hour, 10 minutes, and thought I could make this for dessert tonight. I see in the final step, however, that the Jell-O must set for 2-4 hours. Guess I’ll have to make it tonight for dessert tomorrow! Torture!
Yes that is a bummer! Anytime there is jello in a recipe, you do have to wait for it to set. I didn’t include it because it’s not really active time or prep time. I guess I need a section for wait time ;).
I’m so have it setting since I had more time tonight. It smells so good. The pretzels were amazing (had to sneak a bite BC they smelled so good!). I had to double up on the pretzels for some reason since the 2 cups didn’t come close to covering the bottom but no one has ever complained about too many pretzels! Thanks for the recipe.
Yes you really can’t go wrong with extra pretzels!! 🙂
How many day’s ahead can I make this? We have a cook out on Sunday but I want to make it today (Friday). Would it still be ok?
Hi Stephanie, it should be ok if your strawberries are firm – that is the only part that could get weird from being made too far ahead. It’s a safer bet to make it Saturday for Sunday but it will work if made Friday.
Hi Natasha, I live in South Africa and we don’t get Cool Whip here, we do however get something called Orley Whip, don’t know if you know it?
If not what do you suggest besides whipped cream?
Rgds.
Kim
Hi Kim, I’m not sure what Orley Whip is. Have you done any research online to see if it is a good substitute? I did suggest whipped cream in the post of you aren’t able to find cool whip or a comparable substitute, but cool whip still works better than whipped cream.
I just tried this. And I guess I didn’t seal it enough and when I poured in the jello. The jello went underneath the pretzel. Lol darn it. Not sure how it’s going to turn out.
Oh bummer! Yes, if you don’t seal the cream portion all the way to the edges, it can seep down, also, make sure your jello isn’t warm when you add it because it can make the situation even worse. I think it will still taste good but your pretzels may be soft.
I feel dumb cause this seems pretty easy but ……..I tried to make this and my pretzels barley covered the 13×9 pan. So I figured it was 2 cups of pretzels after crushed. Then when I went to spread my cream cheese mixture on the the crumbs it starting lifting crumbs then crumbs slid up the edge and into my mixture it was all starting to get mixed. I was really wanting to try this recipe now I’m discouraged to try it again cause it didn’t seem like enough ingredients. Any tips for when I try again?
I have read through many of the reviews I will try and put spoon drops before spreading. The crumbs got so mixed in the cream cheese mixture it wasn’t pretty so I just mixed it all then spread it out and poured my jello and strawberries over it hopefully it still tastes good.
Hi Stephanie, don’t give up! The crust is a fairly thin crust so if you are increasing it, I’d recommend increasing all of the crust ingredients proportionally. It is 2 cups before crushing the pretzels. Also, if you find your pretzels are lifting, it really helps to place the cream cheese over the top in scoops or spoonfuls and then spread. It’s much easier to spread than moving around one large mass of cream. I hope that helps!
Love love love this recipe!! I made this for our Family Easter meal and followed the directions perfectly and it turned out perfect! I was so pleased with how easy it was and everyone loved it and wanted the recipe. My family made this years ago but it has been many many years since we have had it and I think it will now be a new favorite for our future parties!!
The sign of a great recipe is getting recipe requests!! I’m so happy you and your family loved it 🙂
So I followed the sealing process with the cream cheese mixture. It has still seeped down to the pretzels…..I’ve still put it in the fridge to cool….I did everything right directions wise to a tee. What will happen to the pretzel layer? Will be an upside down pretzel strawberry jello salad????
I’ve never had that happen before following the directions. There must have either been a crack in seal of your cream cheese or the jello was too warm and melted through the cream cheese. I can’t think of any other reason for that.
My boyfriend’s mother asked me to make something for the dinner after the funeral for his aunt, and I made this! We ended up swapping out the pretzel bottom and put in ritz crackers instead (smash about 80 crackers in a bag and pour into the back 3/4th a stick of butter melted, then spread it on the bottom of the pan and place into the oven at 350 for 10 minutes and let it cool down afterwards).
We didn’t want to add the pretzels because we thought it wouldn’t taste right – and the ritz cracker was awesome because it still had the salty taste.
It ended up being the first dessert finished and eaten before anything that was offered. Thank you so so much for the idea – it was great.
Hi Haley! Thank you so much for sharing the ritz crackers tip with us. I can totally imagine how yummy that would taste!