Print

Creamy Strawberry Pretzel Jello Salad

creamy strawberry pretzel jello salad - featured image
Print Recipe

A creamy, fruity layered salad with a crunchy pretzel crust, perfect for potlucks and parties. This salad balances salty crunch with sweet strawberries and a smooth cream cheese filling.

Ingredients

Scale
  • 2 cups crushed pretzels (about 60g)
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, whipped to soft peaks
  • 1/2 cup (60g) powdered sugar
  • 1 package (3 oz / 85g) strawberry-flavored gelatin (Jello)
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) cold water
  • 2 cups fresh strawberries, hulled and sliced (about 300g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease it lightly.
  2. Crush pretzels finely to medium-fine crumbs. In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Stir until evenly moistened.
  3. Press the pretzel mixture firmly into the bottom of the baking dish to form an even layer. Bake for 10 minutes, then remove and let cool completely.
  4. Dissolve the strawberry gelatin packet in 1 cup boiling water. Stir until fully dissolved. Add 1/2 cup cold water to cool slightly but do not let it set.
  5. Whip the heavy cream to soft peaks using an electric mixer.
  6. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy (about 2-3 minutes).
  7. Slowly pour the cooled gelatin into the cream cheese mixture while beating constantly to avoid lumps.
  8. Gently fold the whipped cream into the gelatin-cream cheese mixture using a spatula until well combined and light in texture.
  9. Fold in half of the sliced strawberries, reserving the rest for topping.
  10. Pour the creamy strawberry filling over the cooled pretzel crust and smooth the top. Scatter the remaining strawberries evenly on top.
  11. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow layers to set.
  12. Cut into squares and serve chilled. The pretzel crust should remain crisp, contrasting with the creamy, fruity layers.

Notes

Cool the pretzel crust completely before adding the filling to keep it crisp. Do not let the gelatin set before mixing with cream cheese to avoid lumps. Fold whipped cream gently to maintain airy texture. Chill overnight for best layer setting and flavor melding. Use fresh strawberries for best texture; thaw and drain frozen if used. For dairy-free, substitute cream cheese with plant-based alternative and use coconut whipped cream. For gluten-free, substitute pretzels with gluten-free crackers or nuts.

Nutrition

Keywords: strawberry pretzel salad, jello salad, creamy dessert, party salad, layered salad, potluck dessert, sweet and salty dessert

Find it online: https://bakebelle.com/creamy-strawberry-pretzel-jello-salad-recipe-perfect-for-easy-party-layers/