Description
Jello Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy sweetened cream cheese layer, and a fruity strawberry Jello topping. This sweet and salty treat is perfect for summer gatherings and potlucks.
Ingredients
Scale
Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 container (8 oz) whipped topping (such as Cool Whip)
Jello Layer
- 1 package (6 oz) strawberry Jello
- 2 cups boiling water
- 2 cups frozen sliced strawberries (or fresh strawberries)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well until all ingredients are evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer. Bake for 10 minutes, then remove from the oven and allow to cool completely.
- Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and fluffy using a hand mixer. Gently fold in the whipped topping until the mixture is fully combined and creamy. Carefully spread this layer evenly over the cooled pretzel crust, making sure to seal the edges well. This prevents the Jello from seeping through the crust. Chill in the refrigerator for 30 minutes to set.
- Prepare the Jello layer: While the cream cheese layer chills, dissolve the strawberry Jello in 2 cups of boiling water by stirring until completely dissolved. Stir in the frozen or fresh sliced strawberries. Allow the Jello mixture to cool down slightly until it begins to thicken but is still pourable.
- Assemble and chill: Carefully pour the thickened Jello and strawberry mixture over the chilled cream cheese layer, spreading evenly. Return the dish to the refrigerator and chill for at least 4 hours or until the Jello is fully set.
- Serve: Slice the dessert into squares and serve chilled for a refreshing sweet and salty treat.
Notes
- Ensure that the cream cheese layer reaches all the edges of the dish to prevent the Jello layer from leaking into the crust.
- You can substitute strawberries with raspberries or use raspberry Jello for a different flavor twist.
- To speed up chilling, place the dessert uncovered in the fridge for the first 30 minutes, then cover with plastic wrap.
- Keep leftover Jello Pretzel Salad refrigerated and consume within 3 days for best quality.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
