Strawberry Jello Pretzel Salad
A salty-sweet favorite with a buttery pretzel crust, fluffy cream cheese filling, and a strawberry Jell-O topping. Use fresh or frozen strawberries; both work well. Made completely from scratch with real whipped cream (no Cool Whip here). If you're making it more than 24 hours ahead, check the notes for a tip to help keep the crust crisp.
Servings: 15 servings
Ingredients
For the Pretzel Crust:
- 7 ounces pretzels crushed (2½ cups crushed)
- 12 tablespoons butter melted
- ¼ cup granulated sugar
For the Cream Cheese Layer:
- 1 cup heavy cream cold
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- 6 ounces strawberry Jell-O 1 large box or 2 small boxes
- 2 cups water boiling hot
- 1 pound fresh or frozen strawberries sliced (or leave whole if they are small)
Instructions
Make the Crust:
- Preheat oven to 350°F. In a mixing bowl, combine the crushed pretzels, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer. I used the bottom of a measuring cup to press it down firmly. Bake for 10 minutes, then cool completely before adding the next layer.
Make the Cream Cheese Layer:
- In a cold bowl, beat the heavy whipping cream until soft peaks form. Set aside.
- In another bowl, beat the softened cream cheese with sugar and vanilla until smooth and fluffy. Gently fold in the whipped cream until fully combined and smooth.
- Spread this mixture evenly over the cooled crust, making sure to seal all the way to the edges to prevent the Jell-O from leaking through. Chill for 30 minutes.
Make the Strawberry Layer:
- Dissolve the strawberry Jell-O in 2 cups boiling water. Stir until completely dissolved. Let cool to room temperature (but not set), then stir in the sliced strawberries. Gently pour this over the cream cheese layer. Refrigerate until fully set, at least 4 hours or overnight.
To Serve:
- Slice and serve cold. It holds its shape well when fully chilled and is best served within 1–2 days of making.
Notes
Making it ahead? Since homemade whipped cream adds more moisture than Cool Whip, the crust can soften after a day or two. If you're prepping early, spread a thin layer of softened cream cheese or butter over the cooled crust to add a moisture barrier and keep it crisp.
Cool the crust completely before adding the cream cheese layer, otherwise, it can melt and turn messy.
Spread the cream layer to the edges to seal the crust and keep the Jell-O from seeping through.
Let the Jell-O cool to room temp before pouring it on, if it’s too warm, it can melt the cream layer.
Crush the pretzels into small pieces, not powder. Too fine and the crust gets soggy; too chunky and it won’t hold together. Use full-fat block cream cheese for the best texture. Chill for at least 4 hours (or overnight) to let everything fully set. Don’t rush it. Frozen strawberries work too. No need to thaw first, but if you do, drain off the excess liquid to avoid watering down the Jell-O layer.
Crush the pretzels into small pieces, not powder. Too fine and the crust gets soggy; too chunky and it won’t hold together. Use full-fat block cream cheese for the best texture. Chill for at least 4 hours (or overnight) to let everything fully set. Don’t rush it. Frozen strawberries work too. No need to thaw first, but if you do, drain off the excess liquid to avoid watering down the Jell-O layer.
Nutrition
Serving: 1 serving | Calories: 330kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 343mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 720IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg
