Strawberry pretzel jello is a long-time family favorite! The crunchy pretzel crust is layered with a smooth cream cheese filling and a rich strawberry flavored gelatin layer on top. Every bite holds crunchy, salty, sweet and creamy flavors—so good!
Strawberry Pretzel Jello
This strawberry pretzel jello salad may have the word “salad” in its name, but it definitely tastes more like a dessert. I fully acknowledge that the combination may seem pretty strange, but once you try it, you’ll be hooked.
The pretzel crust adds a salty crunch to the sweet cream cheese filling and fruity Jello top layer. We top it all with fresh strawberries when they’re in season, but frozen fruit will work as well.
This dessert is versatile enough to serve during the warm summer months on the patio after a cook-out, or as a holiday dessert for a Christmas buffet. I love eating a big bowl of it the next day when the pretzels have softened a bit.
This strawberry pretzel jello will satisfy all your cravings: it has sweet, salty and fruity flavors all rolled into one. Enjoy!
Other Flavor Combinations to Try
One of the things that makes this strawberry pretzel jello really fun is all the opportunities for customization. We’ve made this dessert several different ways, as well as gotten some great suggestions from readers. Here are some delicious options to try!
My family loves making this using raspberry or blueberry jello with an assortment of fresh fruit on top. This is a great way to use a leftover fruit salad.
Give this dessert a tropical twist with tropical-flavored jello and crushed pineapple with mandarin oranges. Don’t forget the fresh whipped cream and some coconut shavings!
Raspberry jello and fresh raspberries also make an excellent substitution for the strawberry pretzel jello.
Tips for Making This Strawberry Pretzel Jello
- To avoid soggy pretzels, make sure the cream cheese layer covers the pretzels completely before adding the strawberry jello mixture. That way the cream cheese filling creates a buffer for the liquid before it sets up.
- I like to double the cream cheese layer a lot of times, especially if you want to serve a crowd.
- A sweet reader suggested actually making the strawberry pretzel jello upside down, with the jello on the bottom, then the cream cheese layer and the pretzels on top to keep the pretzels nice and crunchy. Great suggestion!
- For extra texture and flavor, you could mix in a can of crushed pineapple with the jello.
More Delectable Dessert Salads
I love a good dessert salad, and we have some super delicious options! Try some of these amazing recipes:
- Blueberry Jello Salad Recipe
- Snickers Apple Salad
- Fudge Stripe Cookie Salad with Mandarin Oranges
- Grape Salad with Crunchy Coconut Topping
- Blackberry Fruit Salad
How to Make Strawberry Pretzel Jello
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
- 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!
Dianne says
Great idea but I’m confused about the pretzels–are they still combined with the butter and sugar? Are they baked and then broken up and sprinkled on top? Or is the top layer just crushed pretzels?
BTW made this the original way and it was really good. I’m just curious about this new version.