Comments on: Strawberry Pretzel Salad

By: Natasha's Kitchen

Natasha's Kitchen — Thu, 27 Nov 2025 05:50:25 +0000

In reply to Christy. Hi Christy! I recommend following the written recipe as we sometimes update them to correct something or make the recipe better.

By: Christy

Christy — Thu, 27 Nov 2025 05:33:55 +0000

I noticed on your video you said to use 1/2 c butter. On the recipe it says to use 12TBSP of butter. How much butter? 8 TSBP is 1/2 c.

By: Natasha's Kitchen

Natasha's Kitchen — Thu, 27 Nov 2025 03:30:56 +0000

In reply to Meghan. Hi! As the butter cools, the crust can firm up again. Chilling can also help. Just make sure you used the exact amount of butter the recipe recommends as having more butter can make a crust greasy and prevent the crumbs from binding into a firm structure.

By: Natasha Kravchuk

Natasha Kravchuk — Thu, 27 Nov 2025 03:30:00 +0000

In reply to Meghan. HI Meghan, did you crush the pretzels before buttering them? Also, did you change any proportions of butter to pretzels? If so, once the crust is baked, it will firm up and set together as a crust.

By: Lysanne

Lysanne — Thu, 27 Nov 2025 03:11:54 +0000

In reply to Natashas Kitchen. Ok, but we make the jello mixture first, which is cooling now. The crust is going in for 10 min and that cools for 30 min. Then we add the cream cheese mixture spread on the crust and it cools for another 30 min. So, that jello won't set in the bowl it's in waiting for over an hour? It's been a long time since I've dealt with jello or gelatin. And I guess I'm used to that quick set jello which obviously, we didn't do.

By: Meghan

Meghan — Thu, 27 Nov 2025 02:58:38 +0000

My crust is very buttery and sliding around in the pan. Will this solidify correctly while cooling or is it a total loss already ?

By: Natashas Kitchen

Natashas Kitchen — Thu, 27 Nov 2025 01:22:34 +0000

In reply to Marilyn. We have updated this recipe since recording that video. I would use the video for reference, but use the written recipe card for ingredient quantity. I hope that helps.

By: Marilyn

Marilyn — Thu, 27 Nov 2025 01:17:30 +0000

In reply to Natashas Kitchen. Your video states to add 8T butter to the pretzels not 12T?

By: Natashas Kitchen

Natashas Kitchen — Thu, 27 Nov 2025 00:49:01 +0000

In reply to Lysanne. Hi Lysanne, I have never had it set while baking and doing the 30-minute cool for the cream cheese layer. You want to jell-o to cool, but not set before pouring over. If you are worried or if it's taking you longer, you can make it a tad later.

By: Lysanne

Lysanne — Thu, 27 Nov 2025 00:42:24 +0000

I haven’t made this in awhile so I have a quick question…does the jello congeal when it is resting to room temperature and the crust is baking and cooling? How much time would you say the jello cools for? And how much time does the crust cool for? Approx? I guess I’m just worried the jello will be set before all that stuff is done! And thank you for sharing this recipe. My husband’s aunt has made this for years and we lost the recipe! Plus, I’m a fan and have been making your recipes for years!