Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in a pinch. Thaw them completely and drain excess liquid before using. Fresh berries provide the best texture and appearance, but frozen will still give you great flavor.

Why did my pretzel crust get soggy?

The most common cause is not creating a complete seal with the cream cheese layer. Make sure to spread the cream cheese mixture all the way to the edges of the dish, and ensure your jello is partially set before adding it to the top.

How fine should I crush the pretzels?

Aim for mostly fine crumbs with a few small pieces for texture. If the pieces are too large, the crust won't hold together well when sliced.

Can I make this dessert sugar-free?

Absolutely! You can use sugar-free jello, a sugar substitute in the cream cheese layer, and skip adding sugar to the strawberries. The texture will be slightly different, but it will still be delicious.

Jello Pretzel Salad Recipe

Name: Jello Pretzel Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 cups pretzels; 1/4 cup granulated sugar; 3/4 cup unsalted butter (1 and 1/2 sticks), melted; 2 and 1/4 cups water; 1 (6-oz) package instant raspberry or strawberry jello; 5 cups fresh strawberries (buy 2 and 1/2 pounds strawberries in total); 1/4 cup granulated sugar (for macerating strawberries); 1 (8-oz) package cream cheese, softened; 1 cup powdered sugar; 1/4 teaspoon kosher salt; 1 cup heavy cream; 1 teaspoon vanilla extract

Description

This classic Jello Pretzel Salad features a crunchy, buttery pretzel crust, a creamy layer of sweetened cream cheese and luscious whipped cream, finished with a vibrant strawberry-studded jello topping. It’s the perfect balance of sweet and salty, creamy and crunchy, ideal for potlucks, celebrations, and family desserts.

Ingredients

Units Scale

For the crust

6 cups pretzels
1/4 cup granulated sugar
3/4 cup unsalted butter (1 and 1/2 sticks), melted

For the jello

2 and 1/4 cups water
1 (6-oz) package instant raspberry or strawberry jello
5 cups fresh strawberries (buy 2 and 1/2 pounds strawberries in total)
1/4 cup granulated sugar (for macerating strawberries)

For the cream cheese layer

1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1/4 teaspoon kosher salt

For the whipped cream

1 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Make the Crust: Preheat your oven to 350°F (175°C). In a food processor, add the pretzels and granulated sugar. Blend on low until the pretzels are almost powdered, letting the processor run for about 2 minutes. Add the melted butter and process again until combined. Press the pretzel mixture firmly into the bottom of a glass 9×13 inch pan in an even layer. Bake for 10 minutes, then let cool completely. Speed up cooling by placing it in the fridge or freezer.
Prep the Strawberries: Slice 5 cups of fresh strawberries. Place them in a large bowl and sprinkle with 1/4 cup sugar. Stir well and allow to sit for 15 minutes so the strawberries can macerate and release their juices.
Make the Jello: Bring 2 and 1/4 cups of water to a boil in a 3-quart saucepan. Remove from heat and whisk in the jello powder until completely dissolved. Add 1 cup of the sliced strawberries to the hot jello and use an immersion blender to blend, if desired, for a creamier texture. Add the remaining sliced strawberries along with their juices. Stir to combine, then refrigerate the mixture for about 2 hours, stirring once halfway. It should become partially set before proceeding; if it’s too runny it may seep through the cream layer.
Make the Cream Cheese Layer: In a large bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt together until absolutely smooth and lump-free. Scrape into a separate bowl and set aside. In the same mixing bowl, add the heavy cream and vanilla. Beat on high until you have soft peaks, about 2-3 minutes. Gently fold the cream cheese mixture into the whipped cream with a rubber spatula, ensuring not to deflate the whipped cream. Chill until ready to use.
Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to reach all edges to create a seal so the jello won’t leak through. Pour the partially set jello and strawberries on top, arranging the strawberries as desired for a pretty presentation. Refrigerate until completely set, at least 1 hour. Serve the salad cold, cut into squares.

Notes

For best texture, ensure the jello is partially set before pouring over the cream cheese layer to avoid soggy crust.
You can substitute frozen strawberries if fresh are not available; thaw and drain well before use.
Make sure the pretzel crust is fully cooled before adding layers to keep everything distinct.
Use a glass pan for the prettiest presentation and easy slicing.
For a lighter option, substitute whipped topping for the homemade whipped cream.

Nutrition

Serving Size: 1/8 of pan
Calories: 420
Sugar: 32g
Sodium: 430mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg