Description
This Jello Pretzel Salad is a delicious layered dessert combining a crunchy pretzel crust, a creamy whipped cream and cream cheese layer, and a fresh strawberry jello topping. Perfect for summer gatherings, this sweet and salty treat balances tartness, sweetness, and texture beautifully.
Ingredients
Scale
Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
Jello 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
- Prepare Pretzel Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the pretzels with 1/4 cup granulated sugar on low until nearly powdered, about 2 minutes. Add the melted butter and blend until combined. Press this mixture firmly into the bottom of a 9×13 inch glass pan to form an even crust. Bake for 10 minutes, then allow it to cool completely. You can speed up the cooling by refrigerating or freezing.
- Macerate 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, releasing their natural juices.
- Prepare Jello Mixture: Bring 2 and 1/4 cups of water to a boil in a 3-quart saucepan. Remove from heat and whisk in the instant jello powder until dissolved. Add 1 cup of the macerated sliced strawberries to the hot jello. Optionally, use an immersion blender to blend for a creamier texture. Add the remaining strawberries along with their juices and stir to combine. Refrigerate for about 2 hours, stirring once halfway through, until partially set but not firm.
- Make Cream Cheese Layer: In a large bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt until completely smooth and lump-free. Transfer to a separate bowl. In the same mixer bowl, beat the heavy cream and vanilla extract on high until soft peaks form, about 2-3 minutes. Gently fold the cream cheese mixture into the whipped cream with a rubber spatula, being careful not to deflate the whipped cream. Chill this mixture until ready to assemble.
- Assemble Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing the edges completely to prevent leaks. Pour the partially set jello and strawberry mixture on top, arranging pieces for a pretty appearance. Refrigerate until fully set, at least 1 hour. Serve cold, cut into squares.
Notes
- Using a glass pan helps with even baking and easy slicing.
- Be sure to seal the cream cheese layer to prevent the jello from seeping through the crust.
- Partially setting the jello before adding it prevents it from leaking through the layers.
- For creamier jello, blend some strawberries into the jello mixture.
- Ensure cream cheese is softened to avoid lumps in the cream layer.
- Chill thoroughly for best texture before serving.
