Description
Jello Pretzel Salad is a delightful layered dessert combining a crunchy pretzel crust, a creamy cream cheese topping, and a fruity strawberry gelatin layer. Perfectly sweet and tangy with a mix of textures, this no-bake treat is ideal for parties and family gatherings.
Ingredients
Scale
For the Pretzel Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
For the Strawberry Jello 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)
- 1/4 cup granulated sugar (for macerating strawberries)
For the 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
- Prepare the Pretzel Crust: Preheat the oven to 350°F (175°C). In a food processor, add the pretzels and 1/4 cup granulated sugar and pulse on low for about 2 minutes until the pretzels are almost powdered. Add melted butter and process until combined. Press this mixture firmly into the bottom of a 9×13 inch glass baking pan in an even layer. Bake for 10 minutes, then cool completely. To speed cooling, place the crust in the refrigerator or freezer.
- Macerate the Strawberries: Slice 5 cups of fresh strawberries and place them in a large bowl. Sprinkle with 1/4 cup sugar and stir well. Let the strawberries sit for 15 minutes to macerate and release their juices.
- Prepare the Jello Mixture: Bring 2 and 1/4 cups water to a boil in a 3-quart saucepan. Remove from heat and whisk in the instant jello powder until dissolved. Add 1 cup of the sliced strawberries to the hot jello and optionally use an immersion blender to blend for a creamier texture. Add the remaining strawberries with their juices, stir to combine, then refrigerate for about 2 hours, stirring once halfway through. The mixture should be partially set before layering.
- 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 mixing bowl, add heavy cream and vanilla extract, then beat on high until soft peaks form, about 2-3 minutes. Gently fold the cream cheese mixture into the whipped cream with a rubber spatula to keep it light and fluffy. Chill until ready to use.
- Assemble the Salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches all edges to seal the crust and prevent leaking. Pour the partially set jello and strawberry mixture on top, arranging strawberries for an attractive presentation. Refrigerate for at least 1 hour until fully set. Serve chilled, cut into squares.
Notes
- Ensure the pretzel crust is fully cooled before adding the cream cheese layer to avoid melting it.
- Partial setting of the jello is crucial to prevent it from seeping through the cream layer.
- You can blend some strawberries in the jello for a creamier texture or leave them whole for more bite.
- Use a glass or clear dish to showcase the beautiful layers.
- Store leftovers covered in the refrigerator for up to 3 days for best taste and texture.
