Description
Jello Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy sweetened cream cheese layer, and a fruity strawberry jello topping. This refreshing no-bake salad combines salty and sweet flavors with a pleasing texture contrast, making it a perfect treat for gatherings or a sweet summer indulgence.
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 (about 2 and 1/2 pounds), sliced
- 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 1/4 cup granulated sugar. Blend on low until the pretzels are almost powdered, about 2 minutes. Add the melted butter and process again until well combined. Press the pretzel mixture firmly into the bottom of a glass 9×13-inch pan in an even layer. Bake for 10 minutes, then let it 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 and stir well. Allow them to macerate and release their juices by sitting for 15 minutes.
- Make the Jello: Bring 2 and 1/4 cups of water to a boil in a 3-quart saucepan. Remove from heat and whisk in the jello powder until completely dissolved. Add 1 cup of the sliced strawberries to the hot jello mixture; optionally, use an immersion blender to blend for a creamier texture. Stir in the remaining sliced strawberries along with their juices. Refrigerate the mixture for about 2 hours, stirring once halfway through, until it is partially set but not fully firm.
- Make the Cream Cheese Layer: In a large bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt together until smooth and lump-free. Transfer this mixture to a separate bowl and set aside. In the same mixing bowl, add the heavy cream and vanilla extract. Beat on high speed until soft peaks form, approximately 2-3 minutes. Gently fold the cream cheese mixture back into the whipped cream using a rubber spatula, taking care not to deflate the whipped cream. Chill this cream cheese mixture until ready to assemble.
- Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, reaching all edges to create a seal that prevents jello from leaking through. Pour the partially set strawberry jello and strawberry slices on top, arranging the strawberries for an attractive presentation. Refrigerate for at least 1 hour until fully set. Serve chilled, cut into squares.
Notes
- Use a glass 9×13-inch pan to allow easy layering and presentation.
- Ensure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting.
- Macerating strawberries softens them and enhances sweetness and flavor release.
- Partially setting the jello before assembly prevents it from seeping through the cream cheese layer.
- Chilling the assembled salad well before serving helps layers set firmly for neat slicing.
- An immersion blender for the jello layer is optional but creates a smoother, creamier texture.
