Strawberry Jello Pretzel Salad
Salty, sweet, creamy and crunchy! You will love this classic jello!
Ingredients
Pretzel Layer:
- 2 1/2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 3 tablespoons white or brown sugar
Cream Cheese Layer:
- 1 1/2 cups heavy whipping cream*
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
Jello Layer:
- 2 cups boiling water
- 1 large box or two small boxes Strawberry or Raspberry Jell-o
- 1 16-ounce package or 2 cups frozen strawberries or raspberries, not in syrup
Instructions
- Preheat oven to 375 degrees.
- Combine crushed pretzels, butter, and sugar in a bowl. Press into a lightly greased 9x13-inch pan. Bake 10 minutes. Remove and let cool.
- While the crust is baking, mix the cream cheese layer together. Beat heavy cream in a bowl until stiff. Set aside. In another bowl, mix softened cream cheese and powdered sugar together until smooth. Gently fold in whipped cream.
- Spread cream cheese mixture over completely cooled crust. Be sure to spread the mixture all the way to the edges of the pan, creating a seal to support the jello layer.
- Boil water and add to jello in a medium bowl. Whisk until the jello is completely dissolved. Add frozen berries to the jello mixture. Let set in fridge until the mixture is slightly thickened, usually about 10-15 minutes. Pour jello on top of cream cheese mixture.
- Refrigerate until completely set.
Notes
- Cool Whip may be used in place of whipping cream. If using Cool Whip, do not add powdered sugar to the cream cheese mixture.