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Strawberry Pretzel Jello Salad

Strawberry Pretzel Jello Salad

Strawberry Pretzel Jello Salad

Course Dessert
Cuisine American
Keyword Strawberry pretzel gelatin dessert recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour 35 minutes
Servings 14 - 16
Calories 274 kcal
Author Sandy Clifton



  • 2 1/2 cups Crushed Pretzels (leave some small chunks)
  • 3/4 cup Unsalted Butter, melted
  • 3 Tbsp Sugar


  • 8 oz Cream Cheese, room temperature
  • 1/2 cup Sugar
  • 2 cups Whipped Cream Topping

Gelatin Topping

  • 2 (3 oz) packages Strawberry Gelatin
  • 2 cups Boiling Water
  • 2 (16 oz) bags Frozen Sliced Strawberries (or 2 (16 oz) containers of fresh, sliced)
  • 1 Tbsp Sugar


Make Crust

  1. Heat oven to 350° F.

  2. Add the crushed pretzels, sugar, and melted butter to a bowl and stir well to combine.

  3. Add the pretzel mixture to a 9"13" baking dish and spread in an even layer across the bottom. Use a glass to press the crust down.

  4. Bake at 350° for 10 minutes. Set aside to cool completely.

Make the Filling

  1. In a mixing bowl, beat the cream cheese and sugar until combined.

  2. Add the whipped cream topping and mix well.

  3. Spread in an even layer over the cooled pretzel crust. Be sure to cover entire crust to the sides to prevent the gelatin from seeping into crust.

  4. Chill while making the gelatin topping.

Make the Gelatin Topping

  1. Add strawberries to a bowl.

  2. Add 1 Tbsp sugar to them and mix well. Set aside.

  3. Dissolve both boxes of gelatin in 2 cups of boiling water.

  4. Add the strawberries to the gelatin and stir.

  5. Chill, but not long enough to set. Check on it often so you can catch it before it sets. It can be a little thickened, but you just want it cold enough so it doesn't melt the cream cheese layer.

  6. Pour the chilled strawberry topping over the cream cheese layer evenly.

  7. Chill until set.

  8. Cut into squares and serve with a dollop of whipped cream topping.