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
Can peach jello and slice peaches
Work for this receipe?
Yes Charlene, it should work 😀
Can you make this without the fruit in it and it still taste the same? I can’t have seeds and would like to make this.
Hi Kim, it will still work with only jello and no fruit in the top layer, just keep in mind the top layer will be a little thinner so you can add more jello to the top to make it more substantial.
Great recipe! I’ve been making this for at least 30 years and it’s always a hit!!
I’m glad you love it! 🙂
I doubled the pretzel/butter crust and filling ingredients, using organic whipping cream, as Cool Whip is mainly palm oil and corn syrup – yikes on those saturated fats! It worked beautifully and it much healthier. Thanks for the recipe.
You’re welcome Lee! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
Thumbs up. 👍🏾 Fantastic.
I’m glad you like it Cheryl! Thanks for sharing!
Thank you for this, I’ve just started baking and this is very easy and fast to make, I will try it this week end…thanks again
I love this recipe! Thanks for sharing. Only problem is my pretzels don’t seem to stick to the pan. So when I go to out on the cream after its cooled from the oven, the pretzels come up. The second time making this i learned how to work with it but did anyone else have similar experience and advice? Thanks !!
Hi Diana, it really helps to spoon the cream over the pretzels all around and then spread it. It will have some lift so it’s easiest to spoon it on so you don’t have to work it across the entire pan. I hope that helps for next time! 🙂
I made this tonight. After baking the pretzel mixture it is really hard and sticks to the pan. I followed directions to a T. I hope it softens up in the fridge otherwise it’s a waste of $.
Hi Wendy, it will soften from the cream by morning and should be easier to serve. I hope you love it! 🙂
Can you make this the night before?
Hi Linda, this will work if made the night before when using cool whip, but if you substitute with real whipped cream, the pretzels will soften more overnight. I have tested it both ways.
I use pineapple juice instead of water,yummy!
Yum! That does sound good! 🙂
Usually I make the jello last and add frozen strawberries. I have fresh this time so we’ll see how this turns out.
In the last step, 5, you should change ‘poor’ to ‘pour’.
Thanks for sharing and for catching my ooops! I really appreciate that 🙂
Chuck, do frozen strawberries make the Jell-O soupier? Just wondering if I should thaw and drain before adding to the Jell-O. Making tomorrow. 🙂
Can you substitute frozen strawberries when they are out of season?
Hi Mary, I think that could still work as long as they are not overly large – you might slice them after they have thawed if they are too big so they don’t stick out over the surface of the jello.
Amount of strawberries if frozen?
Hi Megan, I would sub with an equal amount of frozen strawberries.
Great thanks!! Makes sense! Glad I came across your recipe. Turned out way better than another time I tried to make!
I’ve always loved this recipe. So much so that for Thanksgiving & Xmas, I make it with cranberries vs. strawberries. You just grind up a bag of cranberries, add some sugar (to reduce tartness) to it and let it sit while you make the rest of the recipe. Then add the cranberries to the top and chill.
I’m glad you love the recipe Mary! Thanks for sharing your great review with other readers!
Hi Natasha! Can you use pretzel sticks (the thin small ones) in this recipe or does it have to be the twists? Thanks!
Hi Christine, either one will work 🙂
This was amazing!! We enjoyed this so much. Very, very yummy!
I thought 2.5 cups of pretzels was not enough so I added more, maybe 3-3.5 cups. It was great
I’m glad you enjoy the recipe Faye! Thanks for sharing your great review with other readers!
I loved this recipe!! I’ve done it three times. It is delicious and perfect for summer time. The only problem I have is when I mix the sugar with the melted butter (for the pretzels). The sugar doesn’t melt, and you can taste the grains of sugar instead of tasting just sweetness. Is this suppose to be like that? Other than that, it is great.
HI Beatriz, I haven’t had that same experience – maybe try keep it on the heat just a little longer. A couple other reasons might be: 1. make sure you are pre-baking your crust which also helps the sugar to melt/set and 2. Do not use a course granule sugar (if using raw sugar or organic, pulse the sugar in a food processor to get the same size granules as granulated sugar).
Followed the recipe exactly and ended up with a thick pretzel layer that was too thick, and a thin cream cheese layer as well. Recipe should not call for that much pretzels. The jello layer is too thin on top as well. 🙁
Hi Jenn, I’m not sure if this helps, but pretzels should be measured before crushing. If you measure pretzels after crushing, you will have significantly more. I haven’t had anyone mention a thin cream cheese layer – is it possible that the amounts were modified from what was in the recipe? Or was a different sized dish used that what is called for?
Made it for friends today. Everyone gave it a big thumb’s up. Thank you for such a great recipe.
You’re welcome Bonnie! I’m happy to hear that everyone enjoys the recipe! Thanks for sharing your great review!
This tasted great – but my pretzels stuck to the bottom of the glass pan and were really difficult to scrape off … should I grease the pan or line it before making?
Hi Melanie, Did you alter the proportions? Also, sometimes if you crush the pretzels too finely, it will be more compact of a crust and be more likely to stick. Otherwise, there is enough butter that you should not have to grease the pan. You might also try lining with parchment paper on the bottom to make it easier to cut and serve.
Hi Natasha!
I have a question, I’m wanting to make this for Sunday. I’ve made it before and it didn’t turn out. so if I were to make it Thursday night would it be good to eat on Sunday?
Hi Julie I usually like to make this the night before or max 2 days before so the strawberries stay fresh.
It turned out delicious! And it was super easy to make. I will add this recipe to my favorites for sure!
Yay, I’m so happy to hear that Lena! Thanks for sharing your great review!
Hello there I would love to try this recipe for a family gathering tomorrow evening. I am just wondering if you think it will be OK to make this 24 hours ahead of time? Thank you for the recipe it sounds delicious!
Jana, that should be fine, just keep it refrigerated until serving 😬.