Jello Pretzel Salad

5 from 1 vote

More of a cheesecake than a salad, this Jello Pretzel Salad balances a creamy no-bake cheesecake filling on top of a crunchy pretzel crust for flavor and contrast. It's topped with fluffy Cool Whip, strawberry Jello, and fresh strawberries!

Prep Time15

Cook Time10

Cooling time4 30

Total Time4 55

Course: Dessert

Cuisine: American

Keyword: jello pretzel salad

Servings: servings

Calories: 359kcal

Author: Kasey Schwartz

Ingredients

2 3 ounce boxes strawberry Jello
2 cups boiling water
3 cups small, salted pretzel twists
¾ cup sugar, divided
8 tablespoons melted butter
8 ounces cream cheese, softened
8 ounces Cool Whip
3 cups (about 1 pound) sliced strawberries

Instructions

Preheat your oven to 350℉.
Pour the two packets of strawberry jello into a large mixing bowl then add the boiling water. Whisk until the jello powder has dissolved. Set aside.
Add the pretzels to a large food processor and pulse until the pretzels are large crumbs. I like to leave a few larger pieces to give the salad a little bit of a crunch.
Pour the pretzel crumbs into a large bowl and add ¼ cup of the sugar and the melted butter. Stir everything together until all the pretzel crumbs are wet then pour the mix into the bottom of a 9x13 baking dish. Press the crust into the bottom of the dish, making an even, compact layer.
Bake the pretzel crust in the oven for 10 minutes. Remove the pan from the oven and let the crust cool.
Add the cream cheese and remaining ½ cup of sugar to a large bowl and beat them together with an electric mixer until fluffy. Fold in the cool whip then spread the mix over the cooled pretzel crust.
Place the pan in the fridge to cool for 30 minutes.
Stir the sliced strawberries into the room-temperature strawberry jello mix and then slowly pour this into the pan, on top of the chilled Cool Whip later.
Place the pan into the fridge to cool for at least 4 hours. Then slice and serve!

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