Strawberry Pretzel Jello Salad
Strawberry Pretzel Jello Salad is a classic potluck favorite summer dessert. Use fresh or frozen strawberries for this delicious dessert.
Servings: 14
Ingredients
Crust
- 2 ½ cups Crushed Pretzels (leave some small chunks)
- 3 Tablespoons Sugar
- ¾ cup Unsalted Butter, melted
Filling
- 8 oz Cream Cheese, room temperature
- ½ cup Sugar
- 2 cups Whipped Cream Topping (like Cool Whip®)
Gelatin Topping
- 2 (16 oz) bags Frozen Unsweetened Sliced Strawberries (or 2 pounds of fresh, sliced)
- 1 Tablespoon Sugar
- 2 (3 oz) packages Strawberry Gelatin
- 2 cups Boiling Water
Instructions
Make Crust
- Heat oven to 350° F.
- Add the crushed pretzels, sugar, and melted butter to a bowl and stir well to combine.2 ½ cups Crushed Pretzels, ¾ cup Unsalted Butter,, 3 Tablespoons Sugar
- Add the pretzel mixture to a 9"x13" baking dish and spread in an even layer across the bottom. Press the crust down into the pan.
- Bake at 350°F for 10 minutes. Set aside to cool completely.
Make the Filling
- In a mixing bowl, beat the cream cheese and sugar until combined.8 oz Cream Cheese,, ½ cup Sugar
- Add the whipped cream topping and mix well.2 cups Whipped Cream Topping
- 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 the crust.
- Chill in the fridge while making the jello topping.
Make the Jello Topping
- Add strawberries to a bowl and add 1 Tablespoon of sugar to them and mix well. Set aside.2 (16 oz) bags Frozen Unsweetened Sliced Strawberries, 1 Tablespoon Sugar
- Dissolve both boxes of jello in 2 cups of boiling water.2 (3 oz) packages Strawberry Gelatin, 2 cups Boiling Water
- Add the strawberries to the gelatin and stir.
Chill
- Place in the fridge to 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.
- Pour the chilled strawberry topping over the cream cheese layer evenly.
- Put back in the fridge and chill until set.
- Cut into squares and serve with a dollop of whipped cream topping.
Notes
This is a great make-ahead dessert as you can keep it in the fridge until time to serve.
Nutrition
Calories: 274kcal
