Description
From the sweet and salty pretzel crust to the creamy cheesecake layer and strawberry Jello topping, this Strawberry Jello Pretzel Salad is a delicious chilled dessert that’s perfect for potlucks, holidays, and parties.
Ingredients
- 2½ cups pretzels, crushed
- 1½ cups sugar, divided
- ¾ cup butter, melted
- 12 ounces cream cheese
- 2 teaspoons vanilla
- 12 ounces Cool Whip
- 3–4 cups fresh strawberries, sliced
- 6 ounces strawberry gelatin (2 packages, 6 ounces total)
- 2 cups boiling water
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine the crushed pretzels, 3/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9×13-inch pan.
- Bake for 10 minutes, then let the crust cool completely.
- In a medium bowl, add the boiling water to the strawberry gelatin and stir until fully dissolved. Stir in the sliced strawberries. Chill in the refrigerator until the gelatin is partially set, about 1 hour.
- In a large mixing bowl, beat together the cream cheese, remaining 3/4 cup sugar, and vanilla until smooth and well combined. Fold in the Cool Whip.
- Spread the cream cheese mixture over the cooled pretzel crust, making sure it reaches all the way to the edges of the pan to seal the crust. Chill until firm.
- Carefully spoon or pour the partially set strawberry gelatin mixture over the cream cheese layer.
- Cover and refrigerate until fully set and firm, about 3–4 hours before serving.
Notes
- To crush the pretzels, place them in a zip-top bag and crush with a rolling pin, wooden spoon, or your hands.
- Make sure the cream cheese layer completely covers the crust and touches the sides of the pan so the gelatin doesn’t seep through and make the crust soggy.
- Serve cold. If desired, top each serving with an extra dollop of whipped topping.
- This dessert keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American