Description
Jello Pretzel Salad is a delightful layered dessert combining a salty pretzel crust, a creamy sweetened cream cheese layer, and a fruity jello and fresh strawberry topping. This colorful and flavorful salad is perfect for gatherings and potlucks, offering a unique contrast of textures and tastes with a crisp crust, smooth filling, and refreshing fruit layer.
Ingredients
Scale
Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup (1 and 1/2 sticks) unsalted butter, melted
Jello and Strawberry Layer
- 2 and 1/4 cups water
- 1 (6-oz) package instant raspberry or strawberry jello
- 5 cups fresh strawberries (about 2 and 1/2 pounds), sliced
- 1/4 cup granulated sugar (for macerating strawberries)
Cream Cheese Layer
- 1 (8-oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a food processor, combine the pretzels and 1/4 cup granulated sugar. Pulse on low until the pretzels are finely ground, around 2 minutes. Add the melted butter and process again until combined. Press the mixture firmly and evenly into the bottom of a 9×13 inch glass baking pan. Bake for 10 minutes, then remove and let cool completely. To speed up cooling, place the pan in the fridge or freezer.
- Prep the Strawberries: Slice 5 cups of fresh strawberries and place them in a large bowl. Sprinkle with 1/4 cup granulated sugar and stir well. Allow to sit for 15 minutes so the strawberries macerate and release their juices.
- Make the Jello: Bring 2 and 1/4 cups of water to a boil in a 3-quart saucepan. Remove from heat and whisk in the jello powder until fully dissolved. Add 1 cup of the sliced strawberries to the hot jello and blend with an immersion blender if a creamier texture is desired. Stir in the remaining strawberries and their juices. Refrigerate this mixture for about 2 hours, stirring once halfway through, until it is partially set but not too runny.
- Make the Cream Cheese Layer: In a large bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt until smooth and lump-free. Transfer to another bowl and set aside. In the same bowl, beat the heavy cream and vanilla extract on high speed for 2-3 minutes until soft peaks form. Gently fold the cream cheese mixture into the whipped cream, careful not to deflate it. Chill this mixture until ready to use.
- Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to cover all edges completely to seal and prevent leakage. Pour the partially set jello and strawberry mixture on top, arranging the strawberries attractively. Refrigerate until the jello is fully set, at least 1 hour. Serve chilled, cut into squares.
Notes
- Use a food processor for the pretzel crust for best consistency, but crushing pretzels manually in a sealed bag with a rolling pin can work in a pinch.
- Partially setting the jello before layering helps prevent it from soaking through the cream cheese layer, ensuring neat slices.
- The cream cheese layer creates a seal over the crust to keep the jello from leaking and softening the pretzels.
- For a sweeter or stronger fruit flavor, use strawberry jello and extra fresh strawberries as topping.
- This dessert needs adequate chilling time (about 3-4 hours total) for best texture.
- Store leftovers covered in the refrigerator for up to 3 days.
