Strawberry Jello Pretzel Salad

4.92 from 47 votes

Sweet and salty, creamy and crunchy, this old-fashioned strawberry jello pretzel salad works as a side dish or a dessert for summer barbecues and the holidays.

Prep Time15

Cook Time10

Chill4

Total Time4 25

Course: Dessert

Cuisine: American

Servings:

Calories: 471kcal

Author: Jennifer Fishkind

Ingredients

For the Pretzel Crust

2½ cups crushed pretzels about 5 cups whole pretzels
¾ cups sugar
¾ cup butter melted

For the Cream Cheese Layer

12 ounces cream cheese softened
¾ cup sugar
2 teaspoons vanilla extract
12 ounces cool whip thawed

For the Strawberry Layer

6 ounces strawberry gelatin two 3-ounce boxes
1 cup boiling water
1 cup cold water
3-4 cups fresh strawberries sliced

Instructions

Heat the oven to 350°F. Rub a thin coat of butter over the bottom of a 9×13-inch baking dish.
Crush the pretzels. A zip-top bag with a rolling pin works well, or you can use the back of a spoon or your fists. In a medium bowl, mix the crumbs with ¾ cup of the sugar and the melted butter until all the crumbs are coated. Press the mixture firmly and evenly across the bottom of the dish.
2½ cups crushed pretzels, ¾ cup butter, ¾ cups sugar
Bake the crust for 10 minutes. Take it out and let it cool completely before you add any layers.
In a large bowl, beat the cream cheese with the other ¾ cup of sugar and the vanilla until it is smooth and fully blended. Stir in the Cool Whip with a light, gentle folding motion.
12 ounces cream cheese, ¾ cup sugar, 2 teaspoons vanilla extract, 12 ounces cool whip
Spoon the cream cheese mixture onto the cooled crust and smooth it into an even layer, taking it right up to the edges of the dish. This seals the crust so the gelatin cannot soak into it.
Put the gelatin in a medium bowl and stir in the boiling water until every granule has dissolved. Mix in the cold water, then add the sliced strawberries. Chill for about 15 minutes, until the gelatin has just begun to thicken and looks like unbeaten egg whites. If it is still thin and warm, check it again every 5 minutes.
6 ounces strawberry gelatin, 1 cup boiling water, 1 cup cold water, 3-4 cups fresh strawberries
Pour the strawberry mixture over the cream cheese in a slow, steady stream. Cover the pan and let it chill about 4 hours, until the gelatin is completely firm. Cut into squares and serve cold.

Video

Notes

Tips:

I crush the pretzels until no big pieces are left. A food processor gives you a finer crumb.
I keep an eye on the gelatin while it chills. If it sets too far, it turns lumpy and won't pour smoothly.
For extra creaminess, I top each square with a spoonful of Cool Whip when I serve it.

Storage:

I make it up to 1 day ahead for the crispest crust, and it needs at least 4 hours in the fridge, so the night before works well. Cover leftovers and keep them in the fridge for up to 3 days. At a party, put it back in the fridge within 2 hours of setting it out (within 1 hour if it's above 90°F). I don't recommend freezing it, because the cream cheese layer can separate and the gelatin turns watery when it thaws.

Nutrition