Description
Easy to assemble, this no-bake Strawberry Pretzel Jello Salad is an old-fashioned sweet treat everyone will enjoy! A perfect blend of salty pretzels, creamy filling, and sweet strawberry topping.
Ingredients
- 6 oz strawberry Jello
- 2 cups boiling water
- 2 cups pretzels, crushed
- 1/4 cup sugar
- 8 tablespoons unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 8 oz whipped topping, thawed
- 1 lb strawberries, sliced
Instructions
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the Jello and boiling water. Stir until completely dissolved and allow to cool to room temperature.
3. In a saucepan, melt butter and add 1/4 cup sugar. Stir in crushed pretzels until well combined.
4. Transfer pretzel mixture to a 9×13-inch baking pan and press evenly into the bottom using a fork.
5. Bake for 10 minutes. Remove and let cool completely.
6. While cooling, beat cream cheese and 1/2 cup sugar with a hand mixer until smooth.
7. Fold in the whipped topping until fully combined.
8. Spread cream cheese mixture over cooled pretzel crust, covering edge to edge.
9. Refrigerate for 30 minutes to chill and set.
10. Mix sliced strawberries into the room temperature Jello.
11. Pour strawberry Jello mixture evenly over the cream cheese layer.
12. Refrigerate for 2–3 hours, or until fully set.
13. Serve chilled and enjoy!
Notes
Make sure each layer is fully cooled before adding the next to prevent bleeding or separation.
You can substitute frozen strawberries if fresh are not available—just thaw and drain first.
For best results, refrigerate the final dish for at least 3 hours or overnight.
This dish works well as a dessert or a festive side dish for holidays and gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 294
- Sugar: 32g
- Sodium: 383mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 23mg