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piece of strawberry pretzel jello on white plate with fork slicing into it
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4 from 1 vote

Strawberry Pretzel Jello

Crushed pretzel crust topped with sweet-creamy cream cheese layer and strawberry jello loaded with strawberries.
Prep Time30 mins
Course: Dessert
Cuisine: American
Keyword: strawberry pretzel jello, strawberry jello salad, strawberry pretzel jello salad
Servings: 16


  • 9 x 13 baking dish



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


  • 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


  • 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.