This classic Pretzel-Strawberry Jello Salad is a nostalgic crowd-pleaser that balances salty, sweet, and creamy textures in every bite. It features a crunchy base made from crushed pretzels, butter, and sugar, topped with a luscious layer of whipped cream cheese and Cool Whip. The final layer is a vibrant strawberry gelatin mixed with frozen berries, which sets into a wobbly, refreshing cap. This dish is perfect for potlucks, holiday gatherings, or as a unique dessert after a heavy meal. It requires no baking for the filling, just simple assembly and chilling, making it an easy yet impressive treat to bring to any get-together.
Pretzel-Strawberry Jello Salad
Description
This classic Pretzel-Strawberry Jello Salad is a nostalgic crowd-pleaser that balances salty, sweet, and creamy textures in every bite. It features a crunchy base made from crushed pretzels, butter, and sugar, topped with a luscious layer of whipped cream cheese and Cool Whip. The final layer is a vibrant strawberry gelatin mixed with frozen berries, which sets into a wobbly, refreshing cap. This dish is perfect for potlucks, holiday gatherings, or as a unique dessert after a heavy meal. It requires no baking for the filling, just simple assembly and chilling, making it an easy yet impressive treat to bring to any get-together.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a medium bowl, mix crushed pretzels, melted oleo, and 3 tablespoons of sugar until the pretzels are evenly coated.
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Press the pretzel mixture firmly into the bottom of a 9x13 inch baking pan to form an even crust.
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Bake the crust for 8 minutes, then remove from oven and allow to cool completely.
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In a large bowl, beat the room-temperature cream cheese with 1 cup of sugar until smooth and creamy.
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Fold in Cool Whip gently until combined, being careful not to deflate the mixture.
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Spread the cream cheese mixture evenly over the cooled pretzel crust.
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In a separate bowl, dissolve strawberry gelatin in 2 cups of boiling water.
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Stir in frozen strawberries (including their juice) into the gelatin mixture until fully dissolved.
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Refrigerate the strawberry gelatin mixture for about 20-30 minutes until it begins to thicken slightly but is not fully set.
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Pour the thickened strawberry gelatin layer over the cream cheese layer in the pan.
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Refrigerate the salad for at least 4 hours, or overnight, until the top layer is completely set.
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Cut into squares and serve chilled.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 572.2kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 5.1g26%
- Cholesterol 18.5mg7%
- Sodium 1508.3mg63%
- Total Carbohydrate 106.7g36%
- Dietary Fiber 3.0g12%
- Sugars 15.8g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the cream cheese is truly at room temperature before beating to avoid lumps in the middle layer.
Using frozen strawberries helps thicken the gelatin layer slightly and adds more fruit flavor than fresh berries, which can release too much water.
This salad can be stored covered in the refrigerator for up to 3 days. Do not freeze, as the texture of the gelatin and whipped topping will suffer upon thawing.
For a dairy-free variation, substitute the cream cheese with a vegan cream cheese alternative and use a dairy-free whipped topping.
