Strawberry Jello Pretzel Salad (Print-Friendly Version)
Crisp pretzel crust and creamy strawberry layers create an irresistible treat for parties or potlucks.
# List of Ingredients:
→ Pretzel Crust
01 -
250 grams crushed salted pretzels
02 -
150 grams granulated sugar, divided
03 -
170 grams unsalted butter, melted
→ Cream Cheese Layer
04 -
340 grams cream cheese, softened
05 -
2 teaspoons pure vanilla extract
06 -
340 grams whipped topping
→ Strawberry Gelatin Layer
07 -
750 grams fresh strawberries, sliced
08 -
170 grams strawberry flavoured gelatin powder
09 -
475 millilitres boiling water
# How to Prepare:
01 -
Preheat oven to 175°C. Combine crushed pretzels, 75 grams sugar, and melted butter in a mixing bowl. Evenly press the mixture into the base of a 33x23 cm baking dish. Bake for 10 minutes, then allow crust to cool completely.
02 -
In a separate bowl, dissolve strawberry gelatin powder in boiling water, stirring until fully dissolved. Incorporate sliced strawberries then refrigerate until mixture is partially set, approximately 60 minutes.
03 -
Beat softened cream cheese, remaining 75 grams sugar, and vanilla extract in a large bowl until smooth and well combined. Gently fold in whipped topping until homogenous.
04 -
Evenly spread the cream cheese mixture over the cooled pretzel crust, ensuring it reaches the pan edges to prevent gelatin seepage. Refrigerate briefly until set.
05 -
Carefully pour or spoon the partially set strawberry gelatin with strawberries over the cream cheese layer. Gently smooth to cover.
06 -
Cover the dish and refrigerate for 3–4 hours until the dessert is completely set and firm before serving.
# Additional Information:
01 -
Ensure the cream cheese layer fully covers to the edges of the pan to stop the gelatin from softening the crust.
02 -
Lightly crushed pretzels provide the best texture; avoid processing to fine crumbs.