Who doesn’t love a combination of sweet and salty in a dessert? Well, this Strawberry Pretzel Salad is the perfect treat to satisfy those cravings! This layered dessert is such a hit at parties due to its easy-to-serve style that is loved by both adults and kids. This strawberry dessert would also be the perfect summer treat to have at home to satisfy your sweet tooth! Original recipe from Natasha Kravchuk.

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  • 6 oz Strawberry Jell-O
  • 2 cups boiling water
  • 2 1/2 cups salted pretzels
  • 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


  1. Pre-heat oven to 350°F. Combine strawberry Jell-O with two cups of boiling water and stir until dissolved. Set aside to cool.
  2. Crush 2 1/2 cups of pretzels in a ziploc bag.
  3. In a medium sauce pan, melt 8 Tbsp of butter, then add 1/4 cup sugar, and stir. Mix in the crushed pretzels. Transfer to a 13×9 casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 minutes at 350°F. Cool to room temperature after.
  4. When pretzels have cooled, use a hand mixer to beat 8 oz of cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold 8 oz of Cool Whip until no streaks in the cream cheese remain. Spread this mixture over the cooled pretzels, spreading to the edges of the dish. Refrigerate for 30 minutes.
  5. Hull and slice 1 pound of strawberries into your room temperature Jell-O. Pour and spread the strawberry Jell-O mixture evenly over your cream cheese layer until the Jell-O is set.


*You can substitute the Cool Whip with whipped cream. If so, add 2/3 cup sugar to the cream cheese and refrigerate for 45 minutes for it to set better.