Description
A delightful layered dessert featuring a crunchy pretzel crust, fresh strawberries suspended in sweet and tangy jello, and a rich, creamy cream cheese topping. This Jello Pretzel Salad combines sweet, salty, and creamy elements into a perfect chilled treat ideal for parties and gatherings.
Ingredients
Scale
Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
Jello Layer
- 2 and 1/4 cups water
- 1 (6-oz) package instant raspberry or strawberry jello
- 5 cups fresh strawberries (approximately 2 and 1/2 pounds total)
- 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 the pretzels and granulated sugar, blending on low until the pretzels are finely crushed, approximately 2 minutes. Add the melted butter and pulse again until the mixture is combined. Press the pretzel mixture firmly and evenly into the bottom of a 9×13 inch glass pan. Bake for 10 minutes, then cool completely. To speed cooling, place the crust in the refrigerator or freezer.
- Prep the Strawberries: Slice 5 cups of fresh strawberries and place them in a large bowl. Sprinkle with 1/4 cup granulated sugar, stir well, and allow to sit for 15 minutes so the strawberries macerate and release their juices.
- Make the Jello: In a 3-quart saucepan, bring 2 and 1/4 cups of water to a boil. Remove from heat, then whisk in the jello powder until completely dissolved. Stir in 1 cup of sliced strawberries; for a creamier texture, blend this portion with an immersion blender. Add the remaining strawberries and their juices, stirring to combine. Refrigerate for about 2 hours, stirring once halfway through, until the mixture is partially set but still pourable to avoid leaking through the cream layer.
- Make the Cream Cheese Layer: In a large mixing bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt until smooth and lump-free. Transfer this mixture to another bowl and set aside. Using the same mixer bowl, beat heavy cream and vanilla extract on high speed for 2-3 minutes until soft peaks form. Gently fold the cream cheese mixture into the whipped heavy cream, being careful not to deflate it. Chill until ready to assemble.
- Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing all edges to prevent jello seepage. Pour the partially set jello and strawberry mixture on top, arranging strawberries for an attractive presentation. Refrigerate the assembled salad at least 1 hour until completely set. Serve chilled, cut into squares.
Notes
- Ensure the jello is partially set before pouring over the cream cheese layer to prevent seepage.
- Chilling the crust fully speeds up assembly and improves structure.
- You can blend part of the strawberries into the jello for a creamier texture or leave them whole for more strawberry bites.
- Use a glass dish for even cooking and aesthetic layering.
- Adjust sugar levels based on strawberry sweetness and personal taste preferences.
