Strawberry Pretzel Jello Salad
A nostalgic dessert featuring a crunchy pretzel crust, creamy filling, and sweet strawberry topping, perfect for gatherings and potlucks.
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened Should be at room temperature
- 1 cup powdered sugar
- 8 oz whipped topping Fold gently to keep airy
Strawberry Layer
- 6 oz strawberry Jello
- 2 cups boiling water To dissolve Jello
- 2 cups sliced strawberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until combined.
- Press this mixture into the bottom of a 9x13-inch baking dish. Bake for 10 minutes or until the edges are lightly golden.
Cream Cheese Layer
- In another bowl, mix the cream cheese and powdered sugar until smooth.
- Fold in the whipped topping gently and spread this creamy layer over the cooled pretzel crust.
Strawberry Layer
- In a separate bowl, dissolve the strawberry Jello in the boiling water. Stir until completely dissolved.
- Add in the sliced strawberries and allow the mixture to cool slightly before pouring it over the cream cheese layer.
Setting
- Refrigerate the entire dish until set, approximately 4 hours or preferably overnight.
- Serve chilled for the best experience.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For best texture, avoid microwaving and allow to come to room temperature before serving. Variations include using peach Jello or making a vegan version.