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Jello Pretzel Dessert

This Jello pretzel dessert recipe is a new twist on the classic with strawberry or raspberry jello, a cream cheese layer and pretzel crust.

Prep Time
20 mins
Cook Time
20 mins
Cooling Time, divided
7 hrs
Servings: 15
Calories: 181 kcal
Course: Dessert
Cuisine: American

Ingredients

Base
  • 2 cups pretzels, crushed
  • ¾ cup butter, melted
  • 2 tablespoons sugar
Filling
  • 1 pkg (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 carton (8 oz) frozen whipped topping, thawed
Topping Layer 1
  • 2 pkgs (3 oz) strawberry or red gelatin
  • 2 cups boiling water
  • ½ cup cold water
  • fresh strawberries
Topping Layer 2
  • 2 pkgs (3 oz) blueberry or blue gelatin
  • 2 cups boiling water
  • ½ cup cold water
  • fresh blueberries
For serving
  • Whipped Cream
  • more blueberries or sliced strawberries
  • Sprig of Fresh Mint

Instructions

    Cup of Yum
  1. Get out and measure all of your ingredients.
  2. You can use a 13 x 9-inch pan if you want but my favorite is this 8 x 8 inch pyrex square, clear, baking dish. I just Love the handles and it's reasonably priced. This one is not square but will work well too. Both are definitely deep enough to make this amazing dessert.
  3. Preheat your oven to 350 degrees.
  4. Using a resealable bag and a meat mallet or rolling pin, crush your pretzels as best you can.
  5. Add crushed pretzels to medium mixing bowl with melted butter and sugar.
  6. Stir until combined.
  7. Press crumb mixture onto bottom of an ungreased, deep (2 ½ to 3 inches) and 9 x 9 inch baking dish. You can use a 13 x 9 inch pan but I find the dessert too thin to support the berries properly so I always use the dish in the video. I am sure you have something in your home that will definitely work.
  8. My close friend Julie uses a 13 x 9 and doubles the entire recipe. Works for her every time and she loves it. This dessert can easily feed and satisfy a crowd.
  9. Make base as even as possible.
  10. Bake for 10 minutes and allow to completely cool before adding the next layer.
  11. Filling can be made while the crust bakes and cools.
  12. In a good sized mixing bowl add sugar and cream cheese.
  13. Beat until smooth.
  14. Gently fold in whipped topping.
  15. Until incorporated.
  16. Spread cream cheese mixture over your cool crust. As evenly as possible.
  17. Cover and refrigerate until set and cool. Around 30 minutes.
  18. Next, place sliced strawberries on top of cream cheese mixture. As many as you can fit or desire.
  19. Using a small bowl, dissolve strawberry or red gelatin in boiling water. Once dissolved, add cold water and stir.
  20. Refrigerate until somewhat set, about 30 minutes, and pour over strawberries.
  21. Refrigerate again until firm.
  22. Using another small bowl, dissolve blueberry gelatin in boiling water and once dissolved, add cold water and stir until blended.
  23. Again, refrigerate until partially set and pour over top of strawberry jello layer.
  24. Add blueberries to blueberry jello and refrigerate again until entire dish is firm, about 5 or 6 hours, if not overnight.
  25. Serve with whipped cream, fresh blueberries and fresh sliced strawberries and maybe a sprig of fresh mint. Enjoy every bite!

Nutrition Information

Calories 181kcal (9%) Carbohydrates 24g (8%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Cholesterol 0.1mg (0%) Sodium 241mg (10%) Potassium 29mg (1%) Fiber 0.4g (2%) Sugar 15g (30%) Vitamin A 407IU (8%) Vitamin C 0.2mg (0%) Calcium 7mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 24g 8%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Cholesterol 0.1mg 0%
Sodium 241mg 10%
Potassium 29mg 1%
Fiber 0.4g 2%
Sugar 15g 30%
Vitamin A 407IU 8%
Vitamin C 0.2mg 0%
Calcium 7mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.