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A square of strawberry pretzel salad on a plate.
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5 from 1 vote

Jello Pretzel Salad

This easy Strawberry Jello Pretzel Salad combines layers of pretzels, a no-bake cheesecake filling, strawberry Jello, Cool Whip, and fresh strawberries for a sweet, refreshing dessert!
Prep Time15 minutes
Cook Time10 minutes
Cooling time4 hours 30 minutes
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: American
Keyword: jello pretzel salad
Servings: 12 servings
Calories: 359kcal
Author: Kasey Schwartz

Equipment

  • 3 Mixing bowls
  • 1 food processor
  • 1 9x13 baking dish

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.
    2 3 ounce boxes strawberry Jello, 2 cups boiling water
  • 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.
    3 cups small, salted pretzel twists
  • 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.
    ¾ cup sugar, divided, 8 tablespoons melted butter
  • 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.
    8 ounces cream cheese, softened, 8 ounces Cool Whip
  • 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.
    3 cups (about 1 pound) sliced strawberries
  • Place the pan into the fridge to cool for at least 4 hours. Then slice and serve!

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 52g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 448mg | Potassium: 184mg | Fiber: 2g | Sugar: 32g | Vitamin A: 527IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 1mg