Strawberry Pretzel Jello Salad is the perfect side dish or dessert. It’s the perfect sweet and salty food, with a crunchy pretzel crust, sweet cream cheese middle, and a strawberry jello topping.
Pretzel jello salad is my favorite of all jello salads. The salty and crunchy pretzel crust with the smooth cream cheese layer, all topped with strawberry jello; it’s the perfect combination!
I first made a raspberry pretzel salad, and this strawberry version is made the same way, but with strawberry jello and strawberries. But it’s such a good side dish, I need to share it anyway.
This is the perfect side dish for any occasion. It’s perfect to go on the menu for Thanksgiving dinner, Christmas dinner, or Easter dinner! But it would also be so good to take to a summer bbq or potluck!
This strawberry pretzel jello salad needs to be made several hours before you want to eat it. I like it make it the night before, so that the jello can really set. Each layer takes time to make.
You’ll start with making the jello because it needs to cool a bit before you pour it over the top. You’ll make the jello with 3 cups of water, instead of the 4 called for on the box to make it a little thicker.
The pretzel crust is easy to make with pretzels, sugar, brown sugar and butter. The pretzels are crushed up for a few minutes, mine usually has some crumbs and some bigger pieces. Mix those up with the sugar and brown sugar and melted butter and press into a greased baking pan. Bake the crust up for about 10 minutes. Then you’ll let the crust cool completely before adding the cream cheese layer.
The cream cheese layer is almost like a no bake cheesecake. It’s made with cream cheese that is mixed up with sugar, for a couple minutes to make it nice and creamy. Then fold in some cool whip. This layer is spread all over the top of the pretzel layer, and you need to make sure to spread it all the way to the edges. You don’t want the jello to leak through to the pretzel layer so you need to make sure there are no cracks.
The jello that has been sitting at room temperature for the last bit, should now be cooled enough to pour over the top of the cream cheese layer. Spread the strawberries over the top of the cream cheese then carefully pour the jello over the fruit and the cream cheese.
Set it all into the fridge until the jello is completely set. Once it is set you can slice it up and serve it. I like to top each of my pieces with a little more cool whip and 1 piece of fresh fruit.
Every layer of this dish is amazing, and they come together perfectly to make the best combination of sweet and salty. Every time I make this strawberry pretzel jello salad it is gobbled up!
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Strawberry Pretzel Jello Salad
- 6 oz package of instant strawberry jello
- 1.5 cups boiling water
- 1.5 cups cold water
- 2 cups crushed pretzels
- 1/2 cup melted butter (1 stick)
- 2 TBS sugar
- 2 TBS brown sugar
- 8 oz cream cheese (softened)
- 1 cup sugar
- 8 oz cool whip
- 2 cups sliced strawberries (can use frozen, bring to room temperature and slice)
- Mix your jello with 1.5 cups of boiling water. Stir for 2 minutes till totally dissolved.
- Add in the 1.5 cups of cold water. Stir together and allow to set on the counter till cool.
- Preheat the oven to 350 degrees.
- In a medium sized bowl, combine your crushed pretzels, butter, sugar and brown sugar.
- Press the mixture evenly into the bottom of a greased 9x13 pan.
- Bake for 10 minutes. Remove from the oven and allow to cool completely.
- Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix.
- Carefully fold in the cool whip .
- Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, so the jello doesn't leak through.
- Place your strawberries over the top of the cream cheese mixture.
- Carefully pour the jello over the strawberries and place the pan in the fridge.
- Chill for 4 hours, or overnight, until the jello is completely set.
- Slice and serve with cool whip on each slice if desired.