Description
Jello Pretzel Salad is a delightful dessert featuring a crunchy pretzel crust, a creamy whipped cream and cream cheese layer, and a refreshing fruity Jello and strawberry topping. This no-bake style layered salad offers a perfect combination of salty, sweet, and tangy flavors paired with a variety of textures that satisfy and impress.
Ingredients
Scale
Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
Jello and Strawberries
- 2 and 1/4 cups water
- 1 (6-oz) package instant raspberry or strawberry Jello
- 5 cups fresh strawberries (about 2 and 1/2 pounds), sliced
- 1/4 cup granulated sugar (for macerating strawberries)
Cream Cheese Layer
- 1 (8-oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a food processor, combine pretzels and 1/4 cup granulated sugar; blend on low for about 2 minutes until pretzels are finely crushed. Add melted butter and process again until all combined. Press mixture firmly into the bottom of a 9×13 inch glass baking dish in an even layer. Bake for 10 minutes, then cool completely – you can speed cooling by refrigerating or freezing.
- Prep the Strawberries: In a large bowl, slice 5 cups of strawberries. Sprinkle with 1/4 cup granulated sugar and stir well. Allow to sit for 15 minutes to macerate and release juice.
- Make the Jello: Bring 2 and 1/4 cups water to a boil in a 3-quart saucepan. Remove from heat and whisk in the Jello powder until fully dissolved. Stir in 1 cup of sliced strawberries; use an immersion blender to blend for a creamier texture if desired. Add remaining sliced strawberries along with their juices and stir. Refrigerate for about 2 hours, stirring once halfway, until partially set but not fully firm.
- Make the Cream Cheese Layer: In a large bowl or mixer, beat softened cream cheese, powdered sugar, and kosher salt until completely smooth and without lumps. Transfer to another bowl. In the same mixing bowl, beat heavy cream and vanilla extract on high speed until soft peaks form (about 2-3 minutes). Gently fold the cream cheese mixture into the whipped cream using a rubber spatula, taking care not to deflate the whipped cream. Chill until ready to assemble.
- Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing edges to prevent leakage. Pour the partially set Jello and strawberry mixture over the cream cheese layer, arranging strawberries attractively. Refrigerate at least 1 hour until fully set. Serve chilled, cut into squares.
Notes
- Use fresh ripe strawberries for the best flavor and texture.
- The pretzel crust can be made ahead and stored in the refrigerator.
- Macerating strawberries helps release natural juices and sweetens them naturally.
- Partially setting the Jello before layering prevents it from seeping through the cream cheese.
- Chill the dessert thoroughly before serving to ensure firm layers for easy slicing.
- You can substitute raspberry or strawberry Jello depending on preference.
