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Strawberry Pretzel Salad
nibbleboard.com/recipes/pretzel-salad
Ingredients
Jello Layer
- 6 oz strawberry Jell-O (one large box)
- 1 lb fresh strawberries
Pretzel Crust
- 2 cups crushed salted pretzels (about 4 cups whole)
- 12 Tbsp (1½ sticks) unsalted butter
- ¼ cup granulated sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 8 oz Cool Whip, thawed in the fridge
Instructions
- Preheat your oven to 350°F (175°C). Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature — do not refrigerate yet.
- Place whole pretzels in a gallon-size zip-top bag and crush with a rolling pin until you have coarse crumbs with some small pieces remaining.
- Melt butter in a medium saucepan over medium heat. Stir in ¼ cup sugar until dissolved, then mix in the crushed pretzels until evenly coated.
- Press the pretzel mixture firmly and evenly into the bottom of a 13x9 inch glass baking dish. Bake until lightly golden and set, about 10 minutes.
- Remove the crust from the oven and let it cool completely — this is important so the cream cheese layer doesn't melt.
- Beat cream cheese and ½ cup sugar with an electric hand mixer on medium-high speed until fluffy and smooth, about 2 minutes.
- Fold in the thawed Cool Whip with a spatula until no white streaks remain. Spread evenly over the cooled pretzel crust, making sure to seal the edges completely to prevent jello from seeping through.
- Hull and slice the strawberries, then gently stir them into your room-temperature jello mixture.
- Pour the strawberry jello evenly over the cream cheese layer. Refrigerate until completely set, at least 4 to 6 hours or overnight.
Nutrition per Serving
371Calories
5gProtein
52gCarbs
17gFat
Chef Tips
- Seal the cream cheese layer all the way to the edges of the dish — any gaps let jello leak down and make the crust soggy.
- Let the jello cool to room temperature before pouring over the cream cheese. If it's too warm, it will melt through the cream layer.
- Use salted pretzels, not unsalted — that sweet-salty contrast is what makes this dessert addictive.
- For a sturdier slice, refrigerate overnight rather than the minimum 4 hours. The layers set more firmly.
- Swap Cool Whip for 2 cups of freshly whipped heavy cream sweetened with 2 tablespoons powdered sugar if you prefer homemade.
Storage
Cover tightly with plastic wrap or transfer slices to airtight containers. Refrigerate for up to 4 days.