Strawberry Pretzel Jello Salad

This sweet-and-salty sensation combines crunchy pretzels, creamy filling, and fruity jello into a dessert that defies categorization. The layered masterpiece begins with a buttery pretzel crust, followed by a cream cheese center, and topped with a strawberry jello finale that's as visually stunning as it is delicious.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Strawberry Pretzel Salad, Jello Dessert, Retro Dessert, Potluck Dessert, Strawberry Dessert

Prep Time: 30

Cook Time: 10

Chilling Time: 4

Total Time: 4 30

Servings: servings

Calories: 285kcal

Equipment

9x13 inch Baking Dish
Mixing bowls
Electric Mixer
Offset spatula

Ingredients

Pretzel Crust

2½ cups pretzels crushed into small pieces
¾ cup butter melted, unsalted preferred
3 tablespoons granulated sugar

Cream Cheese Layer

8 oz cream cheese softened to room temperature
1 cup granulated sugar
8 oz whipped topping thawed (such as Cool Whip)

Jello Topping

6 oz strawberry-flavored gelatin two 3-oz packages
2 cups boiling water
16 oz fresh strawberries hulled and sliced
whole strawberries for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Crush pretzels into medium-fine texture pieces.
Combine the crushed pretzels with melted butter and sugar, mixing until every pretzel bit is coated.
Press this mixture firmly and evenly into a 9×13-inch baking dish. A flat-bottomed measuring cup helps create a compact, even layer.
Bake the pretzel crust for 10 minutes. Allow it to cool completely to room temperature.
In a medium mixing bowl, beat the softened cream cheese and sugar until perfectly smooth and slightly fluffy—about 2-3 minutes on medium-high speed.
Gently fold in the whipped topping using a rubber spatula with a light hand to avoid deflating.
Spread the cream cheese mixture completely to the edges of your baking dish, creating a seamless seal against the sides to prevent jello from seeping down to the crust.
Dissolve the strawberry gelatin in boiling water, stirring for at least 2 minutes until completely clear. Allow this mixture to cool to room temperature.
Fold in the sliced strawberries once the jello has reached the perfect lukewarm stage.
Carefully pour the strawberry jello mixture over the cream cheese layer. Work slowly to avoid disturbing the cream cheese barrier below.
Refrigerate for at least 4 hours, though overnight chilling yields the most perfectly set and sliceable result.

Notes

For best results, ensure complete sealing of the cream cheese layer to prevent the jello from seeping into the pretzel crust.

This dessert actually benefits from being made 1 day ahead, allowing the layers to set perfectly.

For a lighter version, you can use neufchâtel cheese, reduce sugar to ⅔ cup in the cream cheese layer, and use sugar-free gelatin.

Store covered in the refrigerator for up to 3 days. The pretzel layer gradually softens beyond this timeframe.

For the best flavor, allow the dessert to sit at room temperature for 5-10 minutes before serving.

Nutrition

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