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Strawberry Pretzel Jello Salad

Delightful Strawberry Pretzel Jello Salad for Summer Gatherings

Strawberry Pretzel Jello Salad is a nostalgic dessert, layering salty pretzels, creamy filling, and vibrant strawberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jello
  • 6 oz Strawberry Jello Feel free to swap it for raspberry or peach for a twist.
  • 2 cups Boiling Water Essential for dissolving the jello.
For the Crust
  • 8 tbsp Unsalted Butter Consider salted butter for a flavor variation.
  • 1/4 cup Sugar Can be reduced or replaced with a sugar alternative.
  • 2 cups Crushed Pretzels Opt for gluten-free pretzels if needed.
For the Creamy Filling
  • 8 oz Cream Cheese (softened) Low-fat cream cheese works for a lighter dessert.
  • 1/2 cup Sugar Adjust according to your taste preference.
  • 8 oz Whipped Topping Light versions or homemade whipped cream can be used.
For the Topping
  • Sliced Strawberries Can use other berries like blueberries or raspberries.

Equipment

  • 9 x 13 baking pan
  • Medium bowl
  • large mixing bowl
  • handheld mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Jello: In a medium bowl, combine the 6 oz of Strawberry Jello with 2 cups of boiling water. Stir to dissolve and set aside to cool.
  3. Make the Pretzel Crust: In a saucepan, melt 8 tbsp of unsalted butter, stir in 1/4 cup sugar, and then add 2 cups of crushed pretzels. Mix until well coated.
  4. Bake the Crust: Press the pretzel mixture into a 9 x 13 baking pan, bake for 10 minutes until edges are golden brown. Allow to cool.
  5. Prepare the Cream Cheese Filling: Beat 8 oz of softened cream cheese with 1/2 cup sugar until smooth.
  6. Fold in Whipped Topping: Gently fold in 8 oz of whipped topping until fully incorporated.
  7. Assemble the Salad: Spread the cream cheese mixture over the cooled pretzel crust, then pour the cooled strawberry jello over.
  8. Add Strawberries and Chill: Top with sliced strawberries, cover, and refrigerate for 2-3 hours until set.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers covered in the refrigerator for up to 3 days. Serve chilled for best flavor and texture.

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