Description
Jello Pretzel Salad is a delightful layered dessert featuring a salty pretzel crust, a creamy sweetened cream cheese layer, and a fruity jelly topped with fresh strawberries. This no-bake jello dessert is perfect for parties and gatherings, combining crunch, creaminess, and refreshing fruit flavors in every bite.
Ingredients
Scale
Crunchy Pretzel Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
Jello Strawberry Layer
- 2 and 1/4 cups water
- 1 (6-oz) package instant raspberry or strawberry jello
- 5 cups fresh strawberries (about 2 and 1/2 pounds), sliced
- 1/4 cup granulated sugar (for macerating strawberries)
Cream Cheese Layer
- 1 (8-oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a food processor, add the pretzels and 1/4 cup granulated sugar. Blend on low for about 2 minutes until the pretzels are almost powdered. Add the melted butter and process until combined. Press the mixture firmly into the bottom of a 9×13 inch glass pan in an even layer. Bake for 10 minutes, then cool completely. Speed up cooling by refrigerating or freezing.
- Prep the Strawberries: Slice 5 cups of fresh strawberries and place them in a large bowl. Sprinkle with 1/4 cup granulated sugar and stir well. Let them sit for 15 minutes to macerate and release their juices.
- Make the Jello: Bring 2 and 1/4 cups water to a boil in a 3-quart saucepan. Remove from heat and whisk in the jello powder until fully dissolved. Add 1 cup of the sliced strawberries and optionally blend with an immersion blender for a creamier texture. Add the remaining strawberries with their juices and stir to combine. Refrigerate for about 2 hours, stirring once halfway, until partially set but not fully firm.
- Make the Cream Cheese Layer: In a large bowl or stand mixer, beat softened cream cheese, powdered sugar, and kosher salt until smooth and lump-free. Transfer to another bowl. In the original bowl, add heavy cream and vanilla extract and beat on high for 2-3 minutes until soft peaks form. Gently fold the cream cheese mixture into the whipped cream using a rubber spatula, preserving the airy texture. Chill until ready to use.
- Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing edges to prevent jello leakage. Pour the partially set jello with strawberries over the cream cheese layer and arrange remaining strawberries for decoration. Refrigerate at least 1 hour until completely set. Serve chilled, cut into squares.
Notes
- Use a glass 9×13 inch pan for best results and presentation.
- Partially setting the jello before layering helps prevent it from seeping through the cream cheese layer.
- Macerating strawberries enhances their sweetness and juice release for better flavor integration.
- Speed cooling of the crust by placing it in the fridge or freezer after baking.
- Make sure to beat cream cheese mixture until completely smooth to avoid lumps in the creamy layer.
- You can substitute Raspberry or Strawberry flavor for the jello for variation.
- The dessert is best served cold and consumed within 2-3 days for freshness.
