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Strawberry Pretzel Jello Salad

Strawberry pretzel jello salad is a layered pretzel dessert with a salty-sweet golden crust, a fluffy cream cheese middle, and a shimmering strawberry Jell-O top. The clean rectangle slices showcase distinct layers, including whole berry slices suspended in red Jell-O.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel crust
  • 2 cup pretzel twists coarsely crushed
  • 0.75 cup unsalted butter melted
  • 3 tbsp granulated sugar
For the cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 8 oz whipped topping (Cool Whip) thawed
For the Jell-O layer
  • 6 oz strawberry Jell-O
  • 2 cup boiling water
  • 2 cup cold water or ice
  • 2 cup fresh or frozen strawberries sliced

Equipment

  • 1 sheet pan

Method
 

Bake the pretzel crust
  1. Preheat oven to 350°F. Mix crushed pretzel twists with melted unsalted butter and granulated sugar until evenly coated.
  2. Press the pretzel mixture into a 9x13 baking dish in an even layer. Bake for 8–10 minutes until the crust looks set and golden at the edges, then cool completely.
Make the cream cheese layer
  1. Beat cream cheese and powdered sugar until smooth, then fold in whipped topping (Cool Whip) and mix until fluffy. Spread over the completely cooled pretzel crust, sealing all the way to the edges so Jell-O doesn't seep through.
  2. Refrigerate the cream cheese layer for 30 minutes while you prepare the Jell-O. Chill until it firms slightly but still looks creamy.
Assemble and chill
  1. Dissolve strawberry Jell-O in boiling water, then stir in cold water or ice. Let it cool to room temperature but do not let it set.
  2. Stir sliced fresh or frozen strawberries into the cooled Jell-O. Pour gently over the cream cheese layer for an even top.
  3. Refrigerate for at least 4 hours until Jell-O is completely set, with no wobble in the center. Slice into rectangles and serve cold, showing clean layers.

Notes

For the cleanest layers, cool the pretzel crust fully before spreading the cream cheese layer, and cool the Jell-O only to room temperature so it stays pourable. Refrigerate leftovers covered for up to 3 days; freeze is not recommended because the Jell-O and strawberries may weep when thawed. For a lighter option, use reduced-fat cream cheese and a lighter whipped topping substitute.