Jello pretzel salad

By jab120638

Ingredients

• 2 1/2 cups pretzels (crushed fine)
• 3 tablespoons brown sugar
• 3/4 cup butter
• 1 (6 oz) pkg strawberry jello
• 1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries
• 1 ( 8 oz ) pkg cream cheese
• 1 cup sugar
• 8 ounces cool whip

Details

Servings 1
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you pread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.



This is the best dessert in the world. When i was younger i used to ask my mom to make it for every holiday! LOVE IT!!

This is my favorite summer dessert! The recipe I’ve always used has 3T sugar in the crust instead of the brown sugar..I’ll have to try it your way now too! Also, I don’t prepare the jello according to the box directions, I just add the 2 cups boiling water (not the extra 2 C cold). Thanks for sharing such a yummy treat!

We use frozen fruit in the jello layer and count that as the cold water. If you push the cream cheese layer all the way to the edges to make a seal and then refrigerate to let that set and then pour the jello on, it won’t leak. I did that once and it was quite a disaster…but still edible.

I definitely need to add the sealing part to the notes. It’s a must if you don’t want a soggy layer on the bottom.

I haven’t had this in years! I’m so excited to try to make it myself. (But, I’m more excited to eat it!!)

Heather

I’m not much of a jello person-but the salty/sweet combination sucked me in! After reading the comments I used frozen strawberries and then opted not to add the cold water to the jello (as per jello instructions) and it worked out fabulously! This was a huge hit and I will definitely make it again. The sealing thing is a big must too. Also Christy-when I hit the “printable version” of this recipe it left off the sugar and cool whip from the ingredient list. Not sure if it was just me! Anyway-I figured it out and was able to jot it down. Point of story=deliciosness.

My family started making this with strawberry pie glaze mixed with fresh strawberries as the top layer instead of the jello because my mother and I are not jello fans, and it is everyone’s absolute favorite dessert!

If I might make a suggestion, I would recommend using confectioner’s sugar, or rather specify it. Despite having made a millions batches of buttercream icing and the like, I didn’t even think and used regular granulated sugar. While the salad was WONDERFUL, the consistency of the white layer was a little gritty. Thanks for the recipe!

This looked amazing and I was really excited to make it! Got all the stuff and mine did not turn out like the picture! I think you need a smaller pan or mor jello! :0(

I just was checking out your recipe to see if it was different than mine. You use brown sugar instead of white and only 1 pkg of cream cheese. I’ll have to try it this way sometime. I make this alot and not only use strawberries I’ve used cherries, blueberries, peaches, apricot. You just change the jello to go with the fruit. This can be used as a dessert too. Great anyway you eat it.

I make this all the time. My original recipe calls for letting the jello get to the soft set stage before spreading it over the cream cheese layer , therefore you won’t have the problem of soggy pretzel layer.

In response to the “refrigerate ]jello] until partially set,” the easiest way to prevent the jello from leaking down into the pretzel layer is to simply make sure the cream cheese layer is spread all the way out to the edges of the pan, creating a water-tight seal. This way, you don’t need to refrigerate the jello. Just pour it on and pop that baby in the fridge. With this, I have never had any trouble with the jello leaking through.

my family has been fighting over this dessert for over 20 years since my aunt first made it. OMG its delicious and we still can’t get enough of it. Just a few tips, use unsalted pretzels and regular sugar for the crust and make sure that the cream cheese and cool whip are mixed very smoothly other wise it can get lumpy, which has happened to my cousin before.

I bet if you added som choppe pecans into the crushed pretzel mixture it would be even a little bit better!

I agree. That would be a great addition.