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 Natasha! I have a quick question…So this recipe calls for the 6oz package of strawberry jello and only 2 cups of hot water. The jello package instructions state to use two cups of hot water and two cups of cold water. Will the jello still set with only two cups of hot water? I’m making this for a 4th of July BBQ later and well don’t want my jello not to set lol! Thanks in advance.
This might be a silly question, but I don’t cook…ever. 🙂
Hi Clarissa, it will still set and be firmer than regular jello made to the package instructions. The 2 cups of hot water is correct for this recipe 🙂
I have made strawberry pretzel salad in the past, but always with frozen strawberries. I was happy to find this recipe with fresh ones! I am serving it today at our 4th of July cookout!🇺🇸
How fun!! Happy 4th of July!!
This caught my eye and started salivating watching you make it.
I’m so envious of you guys being able to get a product like Cool Whip. Here is Australia, we have nothing like it.
I do remember growing up with one named Dairy Whip. I loved it on my crumpets. I reckon it would have been the same as your Cool Whip.
Perhaps this Cool Whip or Dairy Whip can be made at home?
I think theres another one called tru whip – it does sound like the dairy whip is probably a similar product. I’ve never tried making cool whip at home. There are some recipes that I found just browsing like this one, but I haven’t tried it myself.
Yes I know. Not the same though. Oh well, if I ever see a product like it, I’ll remember this recipe
Hi Natasha!
Very nice blog and site! I am half Polish, raised in the US, but with really, REALLY strong Slavic/Polish roots…lol. My Polish grandmother taught me right 😉 so I like your recipes because your Ukrainian flair reminds me of her cooking….she used to make this jello, too, and although I’m sure it has an American, not slavic, background, it’s funny that a search led me to your site!
Thank you, I look forward to more of your recipes!
Oh that’s awesome! Welcome to my blog :). I hope you find many new favorite recipes here 🙂
I made this with Gluten Free pretzels, everything else is already GF. It was yummy.
That’s awesome that this can be a gluten free desert!! 🙂
Can a sugar substitute be used??
Hi Rachel, 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 🙂
Can I double this or will it ruin the outcome ?
Hi Diana, you can double it but make sure you have a dish that is double in size.
My mother use to make this and I always loved it but had forgotten about it. I followed the recipe exactly and it came out perfectly. My daughter has requested it for her 4th of July party this weekend.
Sharon, thank you for such a nice review 😀. It would be a great dessert for 4th of July!
I rarely leave comments…but this dish was delicious! Made it for the first time tonight for my book club and everyone loved it. Can’t wait to make it again. Sweet+salty+crunchy=yummy!!!
Thank you!
I’m so happy you all loved it! Thank you for sharing you wonderful review 🙂
You still haven’t answered my question and I’ve asked it twice! Could you use a graham cracker crust instead of the pretzel crust. My family do not like pretzels but this looks too good to pass up! Please, please, let me know! Thanks again. Doris
Hi Doris, I replied on February 25th (you probably didn’t scroll in the comments far enough to find it). Here was my reply “Hi Doris, I think a graham cracker crust would be yummy with this! I’d suggest adding a dash of salt to the crust so you still get that salty/sweet/tangy combo”. I hope that helps.
I would like to know it a graham cracker crust could be used instead of pretzels as my family do not like pretzels. It looks sooooo delicious that I would love to make it. Thanks – Doris
Thanks for sharing Doris! 🙂
I’ve been making this for years and it is my most requested dessert. Sometimes I vary the fruits and match the jello. Canned oranges with orange jello is another favorite. I sometimes mince some of the fruit and stir into the cream cheese mixture.
Thank you so much for sharing your great ideas!!
Made this several times lately. Your detailed recipe made it simple and everyone loved it. I am interested in using the pretzel crust in other recipe’s. Do you think it would be too salty to use when making a key lime pie? Thanks for your help.
Hi Sherry! I haven’t tried it with key lime pie but I think it would work! If you experiment, let me know how it goes! 🙂
Thank you for your recipe.
I think I got it almost perfect from the first time and that because of your very detailed instructions.
I was a bit short of pretzels (because some one keep eating them!) but still turned out delicious.
http://i.imgur.com/xfpMjTd.jpg
Thank you so much for sharing your picture! I’m so happy you liked it 🙂
Did this step by step did not turn out the way I wanted it! All the jello went to the bottom of the pan with the pretzels ugh so disappointed
Hi Michelle, I’m sorry to hear that :(. The cause of the jello going to the bottom is when you don’t seal all the way to the edges with the cream layer. If there are cracks, the jello will sink down to the bottom. This is also possible if your jello is to warm and melts through the cream layer. I hope that helps for next time.
Okay thanks!
yeah the same happened to me 😕 I pored the jello out and re sealed the edges and it continued to sink through.
Hi Jammie, did you add the jello while it is still warm?
Made this dessert TWICE this past week and it was delicious! It was a hit with all my guests! The first time I made it with strawberries and strawberry jello and the 2nd time I made it with raspberries and raspberry jello. I think we prefered the raspberry version!
Melanie, thank you for sharing your wonderful review 🙂
These are so simple and so delicious! I made the mistake of letting the Jello drain into the pretzels, but it still tasted great. Next time I will be more careful to avoid the soggy pretzels 🙂
I’m glad to hear you enjoyed it!
Can you make this a day before party without pretzels getting soggy?
Yes, we often make it a day ahead. Just make sure to spread your cream cheese center all the way to the edges of the pan so your Jell-O does not leak down to your pretzels. If the Jell-O reaches the pretzels, then it gets soggy.
I am disappointed with how mine turned out… Did you really only use two cups pre -crushed pretzels? My crust did not turn out like I wanted. I even threw out my first crust and made it again adding some extra pretzels and it still was too thin and had baked butter at some points. Also, I was not sure if I should mix in the strawberries into the jello (while its on the counter) as I wait for the crust to cool.
Hi Annie, yes I always use 2 cups. What size was your baking dish? Also, what do you mean by baked butter? Also, per step #5, add strawberries to the room temperature jello.
I think the question was whether you are measuring 2 cups before crushing, as your recipe says. If so, that is about 3/4 of a cup of crushed pretzels, which will not sufficiently cover a 9×13 pan.
Hi Ann, after re-testing it, I have found that it works equally well with 2 1/2 cups of pretzels (uncrushed) so I updated it to address concerns about a thin crust. It doesn’t make a very thick crust and you can definitely scale it up if you like a thicker crust.
Made this for my 13 year old daughter’s birthday. I have made this dessert in the past but I couldn’t find the recipe I used, so I tried this one. From past experience I knew that the amount of pretzels was not enough and that the cream cheese layer was thinner than we like so I used 3 cups crushed pretzels instead of the 2 cups pretzels crushed to ensure that it covered the bottom of the pan completely and was not too thin. I also used 1 1/2 times the ingredients for the cream cheese layers. Nobody cared for the jello layer because it was rubbery. Next time I make this, I will be adding some cold water to it to avoid the rubbery texture.
Cheryl, thanks for sharing your modifications.
Made this on Sunday. 3 pcs left. So yummy! My crust stayed crunchy too. I also mixed in a small handful of blueberries on top for a pop of color–pretty!
I love your blueberry idea! Thanks for the great review 🙂