Strawberry Pretzel Jello Salad
This easy, no-bake Strawberry Pretzel Jello Salad is a classic sweet and salty dessert that’s perfect for any occasion. With a crunchy pretzel crust, a creamy middle layer, and a fruity strawberry Jello topping, it’s an irresistible treat that everyone will love!
Servings: 12
Calories: 294kcal
Ingredients
For the Pretzel Crust:
- 2 cups pretzels crushed
- 8 tablespoons 1 stick unsalted butter, melted
- 1/4 cup sugar
- For the Creamy Layer:
- 8 oz cream cheese softened
- 1/2 cup sugar
- 8 oz whipped topping thawed
For the Jello Layer:
- 6 oz strawberry Jello
- 2 cups boiling water
- 1 lb strawberries sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the Jello: In a medium bowl, dissolve the strawberry Jello in boiling water. Stir well and allow it to cool to room temperature.
- Make the Pretzel Crust: In a medium saucepan, melt the butter and mix in 1/4 cup sugar. Stir in the crushed pretzels.
- Bake the Crust: Transfer the pretzel mixture to a 9x13-inch baking pan and press it evenly into the bottom using a fork. Bake for 10 minutes, then remove from the oven and allow to cool completely.
- Prepare the Creamy Layer: Using an electric hand mixer, beat the softened cream cheese and 1/2 cup sugar together until smooth. Fold in the whipped topping until fully combined.
- Spread the Cream Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, making sure to cover the entire surface. Refrigerate for 30 minutes.
- Add the Jello Layer: Stir the sliced strawberries into the room-temperature Jello mixture. Pour it evenly over the cream cheese layer.
- Chill and Set: Place the pan in the refrigerator for 2-3 hours, or until the Jello is fully set.
- Serve and Enjoy! Slice into squares and serve chilled.