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Strawberry Pretzel Jello Salad

Strawberry pretzel jello salad is a layered pretzel dessert with a buttery pretzel crust, a fluffy cream cheese middle, and a shimmering strawberry Jell-O top studded with whole berry slices. The three iconic layers slice clean into rectangles—golden at the bottom, creamy in the center, and glossy red on top—making it ideal for potlucks and summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 2 cup pretzel twists Coarsely crushed.
  • 0.75 cup unsalted butter Melted.
  • 3 tbsp granulated sugar
Cream cheese layer
  • 8 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 8 oz whipped topping (Cool Whip) Thawed.
Jell-O layer
  • 6 oz strawberry Jell-O
  • 2 cup boiling water
  • 2 cup cold water or ice
  • 2 cup fresh or frozen strawberries Sliced.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake the pretzel crust
  1. Preheat oven to 350°F. Mix crushed pretzels with melted butter and sugar, press into a 9x13 baking dish, and bake for 8–10 minutes until set, then cool completely for a clean, firm base.
Make and spread the cream cheese layer
  1. Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and spread evenly over the completely cooled pretzel crust, sealing all the way to the edges so Jell-O doesn't seep through.
Chill briefly
  1. Refrigerate the cream cheese layer for 30 minutes to help it firm up before the Jell-O goes on top.
Prepare the strawberry Jell-O
  1. Dissolve strawberry Jell-O in 2 cups boiling water, stirring until fully dissolved. Stir in 2 cups cold water or ice and let cool to room temperature but do not let it set, so it pours smoothly.
Assemble the layered salad
  1. Stir sliced strawberries into the cooled Jell-O, then gently pour it over the cream cheese layer. Use a slow pour to avoid disturbing the cream layer and keep the top glossy.
Chill and slice
  1. Refrigerate for at least 4 hours until Jell-O is completely set, then slice into rectangles and serve cold for sharp, defined layers.

Notes

For the clean rectangle look, cool the crust completely before adding the cream cheese layer and make sure the Jell-O is room temperature (not beginning to set) before pouring. Store covered in the refrigerator up to 4 days; freezing is not recommended because the Jell-O and strawberries can break down. For a lighter option, use reduced-fat cream cheese and a lighter whipped topping.