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
Could you substitute whipped cream for the Cool-Whip?
Hi Marcia, please see the note under the second picture of the ingredients for more info on using whipped cream 🙂
If I only have pretzel rods how many would I use
Hi April, I have no idea to be honest without crushing and measuring them. Try to get about 2 cups of crushed pretzels.
Would frozen strawberries work in this recipe??
Hi Inez, I have used frozen raspberries before, so I think frozen strawberries would work fine. If they are large, you may need to halve or a quarter them so they are submerged beneath the surface of the Jell-O.
Could i replace the pretzel with anything else? around where i am we don’t get pretzels easily, is there something i can use instead?
A couple of my readers have reported great results using graham crackers. You might look online for proportions with other recipes that use graham crackers. I hope you love it!
So disappointed. I followed this exactly and when I went to spread cool whip on top of cooled off pretzels, they didn’t stick together and I couldn’t even spread the cool whip mixture on top. 😔
Hi Ashley, I’m always happy to help troubleshoot. If you maybe used a different sized pan, that could have spread the pretzels too thin, or if the pretzels were too large of pieces, or that can happen if you use less butter or sugar. Also, it REALLY helps to put the cream part on top in scoops before spreading just like I did in the video – did you have a chance to watch the video tutorial to see if you missed anything in the recipe or method? I hope that helps!
I am very excited to try this & I really don’t care to be in the EVIL room. lol. Just saw the news this evening on the fighting in Ukraine & hope none of your people are involved. Sending prayers.
Thankfully it hasn’t affected our relatives there because they live on the other side of Ukraine from where the fighting is happening, but I’m sure it is adversely affecting everyone in Ukraine 🙁 Thanks Stephanie!
Can this be done at advance and be freeze ? Thank you so much!
Hi Ana, I haven’t tried that so I can’t say for sure how the dish would hold up in the freezer. I’ve never frozen jello before! Also, I don’t think the pretzels would stay crunch, but may become soft/mushy when it’s thawed which is why I probably would not want to risk freezing it.
I know this is old, but we also love this! We have found that the pretzels don’t come near covering our 9×13 enough to make a crust, so we do increase the pretzel/sugar/butter by one half (an additional 4T of butter, 1 1/4 c pretzels, and 1/8 c sugar). So good and I love that the crust stays crispy – I have had this one too many times with run-away jello in the pretzels.
I’m so glad you enjoy it!! 🙂
We love this recipe, i’ve made this recipe so many times due to requests of my family:) Thankyou Natasha for such amazing recipes, i love making recipes from your blog because they are easy to follow and super delicious:):):) God bless you and your family:)
Thank you so much Tatiana! These are the best kind of reviews!
Hi Natasha, do you think this will work if I use a 13×9 baking pan instead of a glass baking dish?
I do think it would but keep in mind if you’re using a non-stick pan, it will get scraped up because you have to cut the slices out of the pan. Enjoy!
Made it for the first time. Everyone eat the whole thing.
Love to hear that Barbara! 🙂
I refuse to make this…. because when I do.. I end up eating the whole thing!!!!!! OMG!!!!!! 😂
I’m so glad you enjoy it Dee! Thanks for sharing your review 🙂
I make this regularly and always get raving reviews. I shared this recipe several times (by lining to your website) and I noticed there is a confusion with Canadians about how much Cool Whip to use. Your recipe calls for 8oz tab of Cool Whip, In Canada it comes as 1Little and lots of people assume that both are volume measurements and use only approximately quarter of the Cool Whip.
When in reality 8oz in your recipe in weight (226g) and they need to use entire tab of Cool Whip. I thought I would mention it, I had to explain this 3 times.
But the recipe is just great! I do exactly the way you tell us and it turns out wonderful. I had friend ask me to just caramelize pretzels for him.
Thank you again for your recipe.
That’s good to know! Thank you for sharing Allan. 🙂
Thank u Natasha for this awesome recipe. Made it last sunday for my church members and it was a hit!😃 There was not a single piece left…😀
I am so glad hear that! Thank your for sharing Soumya! 🙂
I made this last night for a potluck at work and it was such a big hit! It tasted amazing, except I noticed that I had a bit of trouble with the crust; it crumbled really easily and didn’t really stay together. I had the perfect amount to cover the bottom of the pan, but do you have any suggestions on how to keep the crust together?
Hi JoElle, did you pre-bake the crust? It may help to crush the pretzels a little finer to help them stay together better.
I pre-baked it 🙂 I’ll definitely try to crush them finer next time and maybe add a little more pretzels so they’re packed in the baking dish! Thank you! 🙂
If I make sure I see all that cream layer, do you think I could make this dish the day before?
Yes, that will work. The only time the pretzels got soft on my the next day was when I used whipped cream instead of cool whip. Otherwise, absolutely you can make it the day before 🙂
Could you use orange jello and Manderin oranges (well drained)?
I think that would work fine 🙂
I’ve tried this recipe a few times and everyone has LOVED it.
Raquel, thank you for sharing such a nice review with us 😀.
This recipe was great but my pretzels came out soggy. Any tips for keeping them crunchy? Thank for sharing such a good recipe!
Hi Allison, the usual cause of pretzels becoming soggy is if the cream portion isn’t sealed correctly and the jello seeps down into the pretzels before it sets. This is why it is super important to seal the cream part. Also, I have tried it with whipped cream instead of cool whip which caused the pretzels to be soft the following day. I hope that helps! 🙂
can you use frozen strawberries instead of fresh?
Hi Joyce, frozen strawberries would work ok, but if using frozen fruit, I prefer to use frozen raspberries. This post should help with the quantity 🙂