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Dessert

Strawberry Pretzel Jello

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Strawberry Pretzel Jello ~ salty crushed pretzel crust layered with creamy sweet-tangy cream cheese, topped with strawberry jello loaded with strawberries. The ultimate summertime dessert!

I’m going retro today with this Strawberry Pretzel Jello. It’s easy, classic, totally old school and my family’s favorite summertime dessert.

A salty crushed pretzel crust is covered with a smooth sweetened cream cheese layer, finished with  tangy-sweet strawberry jello loaded with sliced strawberries.

It’s a definite summertime keeper!

 

This dish can easily be made all year around, but for some reason at our house it screams summer. 

This recipe is my family’s most requested ~ probably because it kicks off the summer season. I’m not sure why I haven’t shared it before or even where the recipe started, but I’ve been making it forever, always to rave reviews.

You may have seen it called Strawberry Pretzel Salad – my kind of salad by the way – but we eat it as dessert. When I’m looking for a crowd pleasing dessert, this is where I turn.

What’s in strawberry pretzel jello?

Crust:

  • pretzels
  • butter
  • granulated sugar

Filling:

  • strawberry jello
  • boiling water
  • frozen unsweetened strawberries sliced and thawed
  • frozen whipped topping thawed
  • cream cheese
  • granulated sugar

How to make Strawberry Pretzel Jello:

Preheat the oven to 400°.

Add the pretzels to a sturdy zip top bag then crush using a rolling pin or mallet then add to a medium size bowl.

Add the melted butter and sugar then press into an ungreased 9 x 13 baking dish. Bake 10 minutes then cool completely.

Add the whipped topping, cream cheese and sugar to another bowl then beat until smooth. Once the crust has cooled completely, even spread the cream cheese layer over the top of the pretzel crust making sure it goes all the way to the edges. This will seal the crust so the jello doesn’t make it soggy.

Dissolve the jello in boiling water in a bowl. Stir in the strawberries and allow the jello to thicken slightly then pour over the cream cheese mixture. Refrigerate until firm – usually 2-4 hours.

overhead view of pan of strawberry pretzel jelllo before slicing

Tips for the best strawberry pretzel jello:

  1. Make sure the baked crust is completely cooled before topping with the cream cheese layer.
  2. Spread the cream cheese layer all the way to the edges. This will prevent the jello from seeping onto the pretzel crust and becoming soggy.
  3. I prefer unsweetened strawberries because there’s already enough sugar in the recipe, but you can use sweetened if you prefer.
  4. Allow the finished Strawberry Pretzel Jello to set completely before cutting.

Looking for more strawberry recipes?

Homemade Strawberry Sauce – homemade fresh strawberry sauce for topping ice cream, waffles and more!

Strawberry Bread – moist, lightly sweet quick bread loaded with fresh strawberries and topped with a simple cream cheese glaze.

Strawberry Peach Sangria – delicious boozy blend of fresh fruit, Rosé wine and alcohol.

Mini Strawberry Pies – bite size fresh strawberry pies with a delicious sweet glaze and golden flake crust.

10 Minute Mixed Berry Galette – easy, rustic pie with fresh summer berries baked in a single free-form crust sprinkled with coarse sugar.

Enjoy!

pinterest pin - slice of strawberry pretzel jello with fork slicing into it

If you tried this Strawberry Pretzel Jello recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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piece of strawberry pretzel jello on white plate with fork slicing into it

Strawberry Pretzel Jello

Crushed pretzel crust topped with sweet-creamy cream cheese layer and strawberry jello loaded with strawberries.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: strawberry pretzel jello, strawberry jello salad, strawberry pretzel jello salad
Prep Time: 30 minutes
Servings: 16

Ingredients

Crust:

  • 2 cups crushed pretzels
  • 3/4 cup butter melted
  • 2 tablespoons granulated sugar

Filling:

  • 2 packages strawberry Jello 3 ounces each
  • 2 cups boiling water
  • 2 packages frozen strawberries 10 ounces each, sliced/thawed
  • 8 ounces frozen whipped topping thawed (Cool Whip used)
  • 8 ounces cream cheese full fat, softened to room temp
  • 2/3 cup granulated sugar
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Instructions

  • Preheat the oven to 400°. Add the pretzels to a sturdy zip top bag then crush using a rolling pin or mallet then add to a medium size bowl.
  • Add the melted butter and sugar then press into an ungreased 9 x 13 baking dish. Bake 10 minutes then cool completely.
  • Add the whipped topping, cream cheese and sugar to another bowl then beat until smooth. Once the crust has cooled completely, even spread the cream cheese layer over the top. NOTE: be sure to spread the cream cheese layer all the way to the edges. This provides a seal so the jello doesn't reach the crust and make it soggy.
  • Dissolve the jello in boiling water in a bowl. Stir in the strawberries and allow the jello/strawberries to thicken slightly then pour over the cream cheese mixture.
  • Refrigerate until firm – usually 4-6 hours.


4 Comments

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Comments

  1. Cyndi says

    June 27, 2020 at 7:54 pm

    I just made this n is chilling but I’m sure it is going to be deeeeeelish! I would just like to know how many calories per serving n how much is a serving? 1 cup? 1/2 cup? I’m on a diet n am suppose to eat just so many calories a day. I googled just to find out this info but to no avail. So if someone could tell me- that would be great! Thank you

    Reply
    • Bernie says

      June 30, 2020 at 4:50 pm

      Hi Cyndi – This is one of my favorite desserts – it screams summer! I didn’t calculate the calories on this one – to be honest, it may be more of a ‘cheat’ type dessert if you’re counting calories. There are ways to lighten it up though such as using fat free cool whip, light cream cheese and of course smaller pieces. It makes 12 generous portions. Hope this helps and you enjoyed the dessert ~ Bernie

      Reply
  2. Cora says

    September 11, 2022 at 3:49 pm

    Can fresh strawberries be used and how much?

    Reply
    • Bernie says

      September 12, 2022 at 6:42 pm

      Hi Cora – yes – you can use fresh strawberries. Just hull and slice them – you’ll want about one pound of fresh berries. Thanks for reaching out – Bernie

      Reply

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Midwestern food-obsessed woman behind the apron who runs with scissors and talks to strangers. You’ll find recipes with simple ingredients and delicious results. I’m grateful every day for this blog and everyone who gives me a chance to live a dream I didn’t know I had. Click to read more

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