Description
Jello Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy whipped cream and cream cheese middle layer, and a fruity, refreshing jelly topping with fresh strawberries. This no-fuss recipe combines sweet, salty, and tart flavors, making it a perfect treat for gatherings or any occasion.
Ingredients
Pretzel Crust
- 6 cups pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
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), 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
- Prepare the pretzel crust: Preheat your oven to 350°F (175°C). In a food processor, combine the pretzels and 1/4 cup granulated sugar and blend on low for about 2 minutes until the pretzels are almost powdered. Add the melted butter and process again until fully combined. Press the mixture firmly into the bottom of a 9×13 inch glass baking dish to create 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 granulated sugar and stir well. Allow the strawberries to sit for 15 minutes to macerate and release their juices.
- Prepare the jello mixture: Bring 2 and 1/4 cups of water to a boil in a 3-quart saucepan. Remove from heat and whisk in the instant jello powder until completely dissolved. Stir in 1 cup of the sliced strawberries. For a creamier texture, use an immersion blender to blend this mixture if desired. Add the remaining sliced strawberries along with their juices and stir to combine. Refrigerate the mixture for about 2 hours, stirring once halfway through, until it becomes partially set but not fully firm.
- Make the cream cheese layer: In a large bowl or stand mixer, beat the softened cream cheese, powdered sugar, and kosher salt together until smooth and lump-free. Transfer this mixture to a separate bowl and set aside. In the same mixing bowl, add the heavy cream and vanilla extract, then beat on high speed for 2-3 minutes until soft peaks form. Gently fold the cream cheese mixture into the whipped cream with a rubber spatula ensuring not to deflate the whipped cream. Chill until ready to assemble.
- Assemble and chill the salad: Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to reach all edges to seal the crust and prevent jello leakage. Pour the partially set jello and strawberry mixture over the cream cheese layer, arranging strawberries on top for decoration if preferred. Refrigerate the assembled salad for at least 1 hour or until completely set. Serve cold, cut into squares.
Notes
- To speed up cooling times, place the crust and jello mixture in the refrigerator or freezer as needed.
- An immersion blender is optional but recommended for a creamier jello layer.
- Make sure to seal the cream cheese layer well over the crust to prevent the jello from soaking through.
- Use fresh strawberries for the best flavor and texture.
- This dessert is best served cold and eaten within 1-2 days for optimal freshness.
