Description
Jello Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy sweetened cream cheese and whipped cream layer, and a fruity, colorful raspberry jelly and strawberry top. This refreshing no-bake treat combines salty, sweet, and tart flavors making it perfect for potlucks, picnics, or family gatherings.
Ingredients
Scale
Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup butter (1 and 1/2 sticks), melted
Jello Mixture
- 2 and 1/4 cups water
- 1 (6-oz) package instant raspberry jello (or strawberry jello)
- 1 cup fresh strawberries (sliced)
- 4 cups fresh strawberries (for layering; approximately 2 and 1/2 pounds total strawberries)
- 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. Add the pretzels and 1/4 cup sugar to a food processor and blend on low for at least 2 minutes until the pretzels are almost powdered. Then add the melted butter and pulse until combined. Press the mixture firmly into the bottom of a 9×13 inch glass baking dish.
- Bake the crust: Place the crust in the oven and bake for 10 minutes. After baking, allow it to cool completely; you can speed up this process by refrigerating or freezing it briefly.
- Prep the strawberries: Slice 5 cups of fresh strawberries. Place them in a bowl and sprinkle with 1/4 cup of granulated sugar. Stir to coat and let the strawberries macerate for 15 minutes to release their juices.
- Make the jello: In a 3-quart saucepan, bring 2 and 1/4 cups water to a boil over high heat. Add the raspberry jello powder and whisk until fully dissolved.
- Add strawberries to the jello: Stir in 1 cup of the sliced strawberries into the hot jello mixture. Use an immersion blender (or transfer to a regular blender) to blend the strawberries into the jello to achieve a creamier texture if desired. The mixture will become foamy.
- Combine remaining strawberries: Add the remaining 4 cups of sliced strawberries along with their juice to the jello mixture. Stir well, then transfer to the refrigerator for about 2 hours, stirring once halfway through. The jello should be partially set but not fully firm to avoid leaking through the cream cheese layer.
- Make the cream cheese mixture: In a large bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt until smooth and lump-free. Transfer this mixture to a smaller bowl and set aside.
- Whip the cream: Using the same bowl, add the heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until soft peaks form.
- Fold cream cheese into whipped cream: Gently fold the cream cheese mixture into the whipped cream using a rubber spatula. Mix carefully to maintain the light and airy texture, avoiding deflating the whipped cream. Refrigerate until ready to use.
- Assemble the salad: Evenly spread the cream cheese mixture over the cooled pretzel crust, making sure to spread it completely to the edges to seal and prevent jello from leaking through.
- Add the jello layer: Pour the partially set jello and strawberry mixture over the cream cheese layer. Arrange strawberries on top of the jello decoratively for a beautiful presentation.
- Chill and serve: Refrigerate the completed salad until the jello is fully set. Serve cold for a refreshing dessert.
Notes
- Using a glass pan allows you to see the pretty layers of the salad, but any 9×13 inch pan will work.
- Make sure the jello is partially set before pouring it on the cream cheese layer to prevent sogginess in the crust.
- If you don’t have an immersion blender, you can use a regular blender to blend the strawberries into the jello.
- For a lighter whipped cream option, you can substitute heavy cream with half-and-half or a non-dairy whipped topping, but the texture will vary.
- Keep the salad refrigerated until serving to maintain its structure and freshness.
