Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.
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Why is it Called “Pretzel Salad”?
There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?
Can I Substitute Cool Whip?
Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.
If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
What Kind of Pretzels are Best for Pretzel Jello?
Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.
Tips for Strawberry Pretzel Salad:
- Dissolve the jello according to recipe instructions (NOT package instructions)
- Use softened cream cheese and thaw cool whip in the refrigerator
- Measure 2 1/2 cups of whole pretzels
- Spread cream portion all the way to the edges for a tight seal before adding jello
- Pour room temperature jello gently over the top to prevent cracks in the cream layer
Watch How to Make Strawberry Pretzel Salad:
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Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels, (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 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
- 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 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
- 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.
- Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tools We Used for this Strawberry Pretzel Jello (affiliate links):
2 Quart Ovenproof Glass Batter Bowl
Glass baking dish
Breville Stainless Steel Electric Kettle
Glass mixing bowl
Stainless Steel Saucepan
Le Creuset Silicone Spatula
Wusthof Classic Ikon 6-inch Utility Knife
OXO Good Grips Nylon Flexible Turner
I hope this pretzel ‘salad’ becomes a new favorite for you! If you have a suggestion for something you want to see on our blog, I’d love to hear about it in a comment below.
I like so much
I could not get that amount of pretzels to cover the bottom of a 13×9 pan no matter how hard I tried 🙂 So I just doubled the pretzel, butter, sugar amount, that made me happy.
Hi Sabrina, you definitely can’t go wrong doubling the crust. I hope you loved it! 🙂
Hello,Natasha. Thanks for this recipe,we really liked it. God bless you,and keep up the hard work!!:-)
You are welcome Olga and thank you for the nice feedback 😀. Blessings to you and your family as well.
Thanks! Natasha. 🙂
Have you ever tried putting the pretzels in the bottom of a stemless wine glass after baking them to have individual desserts for a dinner party?
I haven’t tried that but I think it would work 🙂
Could you cut this in half for a 8×8 dish?
Hi Shirley, I think that would work fine 🙂
I am making this for the first time this weekend for our family reunion! Can’t wait to try it!
One question – have you ever made it with light or reduced fat cream cheese?
Thank you!
Hi Cindy, I haven’t but I do think it would work to use a reduced fat cream cheese.
Well I used reduced fat cream cheese and light cool whip! Turned out awesome! Forgot to take a picture until it was almost gone! The only complaints were – “it’s gone and I want more”!!!
There is always a lot of food at our reunions, and always leftovers…..
I had nothing but an empty pan😀👍🍓
That’s just awesome!! Thank you for sharing your wonderful review 😁.
I was making this and accidentally forgot to put the pretzels in the oven before topping them off with the cream. Did I miss a critical step? Please let me know, thanks!
Anna, baking the pretzels helps to melt the sugar completely and create the crust. Without baking pretzel layer will be soft. What did you end up doing?
Can you make this a day ahead?
Yes you can, just refrigerate until ready to serve 😀.
If I make it a day in advance won’t the pretzels get soggy? I’m thinking that because when I have leftovers the pretzel gets soft.
Hi Sue, it is ok to make it a day ahead and the pretzels do not get soggy. They only soften if you use real whipped cream rather than cool whip. I have tested both and found that to be case.
My grandma introduced me to this delicious dessert! We also add crushed pineapple into the cream cheese and cool whip mixture! So yummy!
Wow that sounds amazing!! Do you drain the pineapple?
Instead of using pretzels, can I use graham crackers?
Is it ok to use gelatin an instead of jello for the top layer?by the way this cake is AMAZING!this is my 5 th time making it and you are right,this cake is addictive😀😀😉😉
I think it would be fine to make your own jello with gelatin. I’m so glad you liked it!
After baking for 10 minutes, is the pretzel crust supposed to be crunchy? Mine looks kinda gooey it certain areas.
Hi Sara, was it gooey right out of the oven or after it was assembled and served? If it’s soft afterwards, it may be because cream cheese wasn’t sealed to the edges and jello seeped into the pretzels. I sure hope that helps!
So to be clear, you don’t add cold water to the jello, correct??
Yes, that is correct. I don’t make it according to the package instructions 🙂
Made this and my whole family loved it. Thanks for such a yummy dish.
Neila, thank you for the nice review and you are welcome 😀.
Sadly, mine was an epic fail. Surprising, as I consider myself a decent cook and recipe-follower. Evidently, my Cool Whip layer did not look as thick as in the pic and was somehow “compromised”. The Jello layer leaked through and my crust was a soggy mess. So disappointed, but only blame myself.
Oh no!! What a bummer :(. I think both things can be remedied and I’m always happy to troublehsoot. Did you use the same size dish (9×13)? If you use a larger pan, it would mean the cream portion gets spread thinner which would make it harder to seal to the edges and cause gaps where the jello can seep through. It’s critically important that you create a seal with the cream portion so the jello doesn’t sneak down to the pretzels. Also, make sure you don’t add the jello while it’s still warm because it can melt through the cream portion and still get to the pretzels. I sure hope that helps for next time!
Can I make this a day ahead?
Yes 🙂
Just tried it but also added a drizzle of some melted dark chocolate on top of the pretzels since it compliments the strawberries very well hehe. Fantastic recipe!
I LOVE your idea of adding chocolate over the pretzels. Just when I thought this recipe couldn’t get any better! YUM!!!
Just have to try this for work thank you for sharing this recipe with us
You are welcome Pam, let me know how you like it 😁.
I just made this for a party tomorrow and I cannot wait to try it! I have a ton of apricots I canned myself and so I used peach jell-o… Let’s hope it’s as good as the strawberry!!!
Diana, I would love to hear how it turned out. Enjoy the party 😁.
It was amazingly yum!!! Thanks for the recipe. Good to know it doesn’t only work with strawberries.
Could frozen strawberries be substituted for fresh ones? I live this salad but my fresh strawberries went bad before I could get to them!
Hi Samantha, I think that would work but you may have to slice them so they aren’t poking up over the top of the surface of the jello. You want them to be submerged.
Why, why do they need to be fully submerged? 1/2 would work
Frozen strawberries once thawed, start to look a little ugly and dark, that is why I would fully submerge. They will stay pretty and fresh looking longer.
Thank you for the reply! I will try it! 🙂
Can you put on cream flowers like the boccone dolce cake ?(just want to check out my frosting skills)😉
You could definitely decorate the top with frosting flowers if you wanted to. I don’t see why not! 🙂
Can I double the top layer of jello and strawberries?
I Deb, I think that would work as long as it fits in your pan. I do like the proportions of the recipe as they are though – you get a nice balance of sweet, tart and salty, but It would still taste good with a larger top layer.