Description
Jello Pretzel Salad is a delightful layered dessert featuring a crunchy, buttery pretzel crust topped with a smooth cream cheese layer and a fruity, slightly tangy strawberry jello topping. This refreshing treat combines sweet and salty flavors with a creamy texture and vibrant fresh strawberries, perfect for gatherings and potlucks.
Ingredients
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)
- 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. Blend on low speed for about 2 minutes until pretzels are finely crushed. Add the melted butter and pulse until fully incorporated. Press the mixture firmly and evenly into the bottom of a 9×13 inch glass baking dish. Bake for 10 minutes, then allow to cool completely. To speed cooling, place the crust in the fridge 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. Let the strawberries sit for 15 minutes, allowing them to release their natural juices and soften slightly.
- Make the Jello Layer: Bring 2 and 1/4 cups of water to a boil in a medium saucepan and remove from heat. Whisk in the jello powder until completely dissolved. Stir in 1 cup of sliced strawberries, and for a creamier texture, use an immersion blender to blend this mixture if desired. Add the remaining strawberries along with their juices. Stir gently to combine. Refrigerate for about 2 hours, stirring once halfway through, until the jello is partially set to prevent it from seeping through the cream cheese layer.
- Prepare the Cream Cheese Layer: In a large bowl or stand mixer, beat softened cream cheese, powdered sugar, and kosher salt together until smooth and lump-free. Transfer this mixture to a separate bowl and set aside. Using the same mixing bowl, beat the heavy cream and vanilla extract on high speed until soft peaks form, about 2 to 3 minutes. Gently fold the cream cheese mixture into the whipped cream, being careful not to deflate it. Chill until ready to assemble.
- Assemble the Layers: Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring to cover all edges to seal the crust and prevent jello from leaking. Pour the partially set jello and strawberry mixture over the cream cheese layer, arranging strawberries on top for an attractive presentation. Refrigerate the completed salad until fully set, at least 1 hour. Serve chilled, cut into squares.
Notes
- Make sure the pretzel crust is completely cooled before spreading the cream cheese layer to avoid melting or sogginess.
- Partially setting the jello before adding it to the salad helps prevent it from leaking through the cream cheese layer.
- Using an immersion blender to blend some strawberries into the jello layer creates a smoother, creamier texture but is optional.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- To speed cooling of the crust, use the freezer carefully so it doesn’t freeze solid and crack.
