This Strawberry Pretzel Jello Salad has a crunchy pretzel crust, a smooth cream cheese filling, and a strawberry jello layer on top.
This is called a strawberry pretzel jello salad but it tastes more like a dessert, so yummy! I sometimes double the cream cheese center if I am feeding a larger crowd. The pretzel crust has such a yummy savory flavor, then you add a creamy cheesy sweet layer, and top it all with delicious fresh strawberries! What is there not to love?
Strawberry-Pretzel Jello Salad
Ingredients
- 2 cups pretzel sticks crushed
- 3/4 cup butter melted
- 3 tbsp. sugar
- 8 oz. cream cheese softened
- 1 cup sugar
- 8 oz. Cool Whip
- 1 6 oz. strawberry gelatin unprepared
- 2 cups boiling water
- 3 cups fresh strawberries or 2 (10 oz. pkgs. frozen strawberries, partially thawed)
Instructions
- Mix first three ingredients and press in bottom of a 9 x 13 pan. Bake at 375 degrees for 8 minutes. Let cool completely.
- Beat sugar, cream cheese, and Cool Whip in a medium size bowl (I sometimes double this part if I am feeding more people). Spread over pretzel crust.
- Mix Jello and boiling water until dissolved. Add strawberries. Pour over cheese mixture. Refrigerate at least 4 hours before serving.
Katie says
I LOVE this salad/dessert! It's also really good with raspberry Jello and raspberries instead of strawberries.
Christy says
oH my gosh, we love this dessert!! It's so easy to make!!!
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Amy Fletcher says
I made this a few weeks ago, but when I poured the strawberry/jello topping on top, the jello just drained down to the pretzel crust. :o( The ladies still loved it! Can you tell me how long I need to let the strawberry jello mixture “set” before I pour it on top? Do I just stir until it thickens a little more?
Emily says
You want to make sure the cream cheese layer really covers all the crust and all the way to the edges of the pan before you pour on the jello. If that still doesn’t work, try doubling the cream cheese layer (this is really good!) and the jello shouldn’t get through.
Laura says
I know I am replying over two months later. Put the cream cheese mixture on top of the pretzel crust and seal it really well .. Leave no spaces at the edges. Then it helps to refrigerate it for like a half hour before putting the jello/ strawberries on top. I also let it cool til it gets like to egg white consistency and some people add a couple ice cubes to cool it down. Then pour it over. In my opinion makes a great difference!
Marie says
I am making this for a local function. I am letting the jello set just a little before I add it . It sure looks yummy and I think it will be a big hit.
Carol Burger says
I have the same recipe, but it only calls for 1 cup boiling water and not 2 cups. you can try this, to see if it works for you.
Echo says
I’ll have to try it with 1 cup next time. I’m guessing there isn’t much difference in taste, but the strawberry layer probably is set up more firm with 1 cup than 2. Thank you for the suggestion!
Shari D says
One cup of boiling water to a 6 ounce box of Jell-O isn’t going to give you very much Jell-O volume to cover up the top of a 9X13″ pan. Two cups is already half normal volume since you’re leaving out the cold water completely. Be careful with that, because your strawberry layer may not have enough Jell-O to hold it all together.
Echo says
Your are right, Shari. It’s best to use two cups. If the jello sets a little before adding it to the cream cheese layer, it works just fine every time.
Mary Jean Nielsen says
I stir in a can of drained, crushed pineapple to the cream cheese mixture. Yummy!!! So good!!!
Colleen Mundis says
I make this upside down so much easier and the pretzels stay crispy on the top.
Echo says
What a great idea! I’ve never tried it that way before. Thank you, Colleen!