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 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.