Jello Pretzel Salad
User Reviews
5
Jello Pretzel Salad
Description
Jello Pretzel Salad begins with a crust made from crushed pretzels mixed with sugar and melted butter. This mixture is pressed into a glass 9x13 inch pan and baked until crisp, forming a sturdy and flavorful base. The next layer involves stirring sliced strawberries with sugar to release their juices, which are incorporated into a hot raspberry or strawberry jello mixture. The jello is poured over the cooled pretzel crust and chilled to set. A cream cheese layer is prepared by beating softened cream cheese with powdered sugar and salt, then folding in whipped heavy cream flavored with vanilla, resulting in a smooth, airy topping. The contrast between the salty, crunchy crust, the fruity, gel-like middle, and the soft, creamy topping defines this salad's texture and taste.
The dessert is served chilled, making it a refreshing choice for warm weather or gatherings. Its sweetness combined with the slight saltiness of the pretzel crust provides an engaging flavor balance. Variation between raspberry and strawberry jello allows for a tart or sweeter finish depending on preference. The presentation in a glass pan lets the layered colors show through.
The recipe notes suggest alternative methods for preparing the pretzel crust without a food processor by crushing pretzels in a bag with a rolling pin. Frozen strawberries can replace fresh ones if thawed and macerated similarly. The recipe offers options to swap whipped cream with Cool Whip if desired and mentions a graham cracker crust alternative for a sweeter, less salty base. Adjustments to rising time are specified if using active dry yeast in dough variations. Overall, the dish is flexible with practical substitutions and modifications.
Ingredients
For the crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup butter (1 and 1/2 sticks), melted
For the jello
- 2 and 1/4 cups water
- 1 (6-oz) package instant raspberry jello or strawberry jello*
- 1 cup strawberry fresh
- 4 cup strawberry buy 2 and 1/2 pounds strawberries total, fresh
- 1/4 cup granulated sugar for the strawberries
For the cream cheese
- 1 (8-oz package) cream cheese softened
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
For the whipped cream:
- 1 cup heavy cream see note for sub
- 1 teaspoon vanilla
Instructions
- Make the crust: Preheat the oven to 350. Add 6 cups of pretzels and 1/4 cup sugar to a food processor.* Blend on low until the pretzels are almost powdered. Pretzels are pretty stubborn, so let the processor run for a solid 2 minutes at least.
- Add 3/4 cup melted butter to the food processor, and whir until combined. Scrape the pretzel mixture into a glass 9x13 inch pan. (Glass because it's pretty to see the layers. You can use any pan you want!)
- Bake at 350 for 10 minutes. Let cool completely (I like to stick it in the fridge or freezer to speed this up)
- Prep the strawberries: Slice 5 cups of strawberries. Add to a bowl and sprinkle with 1/4 cup sugar. Stir and let sit for 15 minutes to macerate.**
- Make the jello: In a 3-quart saucepan, bring 2 and 1/4 cups of water to a boil over high heat. Add the 6 ounces of raspberry jello powder and whisk to combine. Make sure all the powder is dissolved.
- Add 1 cup of the sliced strawberries to the jello mixture. If you have an immersion blender, blend the strawberries into the jello. This will create a slightly creamier texture to your jello, rather than the bouncy clear version you are used to. You can skip it if you want! The mixture will be foamy. (you can transfer the mixture to a regular blender if you don't have an immersion blender.)
- Add the remaining 4 cups of strawberries and all the juice to the pot with the jello. Stir to combine. Put this in the fridge for about 2 hours, stirring about halfway through. You want the jello to be partially set. Leave it in a little longer if necessary. If it is not set enough, it will leak through your cream cheese layer and make your pretzels soggy.
- Make the cream cheese mixture: In a large bowl or stand mixer, beat 8 ounces of cream cheese, 1 cup powdered sugar, and 1/4 teaspoon kosher salt until smooth. There should be no lumps. Scrape the mixture into another small bowl and set aside.
- In the same bowl you beat the cream cheese in (no need to clean it out) add 1 cup cream and 1 teaspoon vanilla. Beat on high for 2-3 minutes, until you have soft peaks. Read my Whipped Cream post for all the details about whipping cream.
- Use a rubber spatula to gently fold the cream cheese mixture into the whipped cream. Don't mix too hard, you don't want to deflate the whipped cream. Just gentle folds until it's combined. Refrigerate this until you are ready for layering.
- Spread the cream cheese mixture over the pretzel crust. Make sure you spread completely to the edges to create a seal, so your jello doesn’t leak through.
- Pour the jello over cream cheese layer. Arrange the strawberries in the jello on top so they look pretty. Refrigerate until set! Serve cold.
Notes
- If a food processor is unavailable, crush pretzels in a sealed bag using a rolling pin, then mix with sugar and melted butter as directed.
- Frozen strawberries can be used by sprinkling them with sugar and gently defrosting in a microwave at half power until sugar dissolves.
- Raspberry jello provides a tart flavor, while strawberry jello offers a sweeter alternative, both suitable for the gelatin layer.
- Whipped cream can be substituted with an 8-ounce tub of Cool Whip folded into the cream cheese mixture for a quicker option.
- For a sweeter, less salty crust, a graham cracker crust can be used following the provided proportions and baking instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 600kcal | 30% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 33mg | 37% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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