Strawberry Pretzel Jello Salad (Print-Friendly Format)
Salty pretzel crust, creamy cheese filling, and strawberry jello topping create an irresistible layered treat.
# Required Ingredients:
→ Base Layer
01 -
2 cups pretzels, crushed
02 -
8 tablespoons unsalted butter
03 -
0.25 cup granulated sugar
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
0.5 cup granulated sugar
06 -
8 ounces whipped topping, thawed
→ Strawberry Gelatin Layer
07 -
6 ounces strawberry gelatin powder
08 -
2 cups boiling water
09 -
450 grams strawberries, sliced
# How to Make It:
01 -
Preheat oven to 175°C. In a medium saucepan, melt unsalted butter and stir in 0.25 cup sugar. Add crushed pretzels and mix well.
02 -
Transfer pretzel mixture to a 22x33 cm baking pan. Use a fork to press the mixture evenly across the bottom.
03 -
Bake pretzel base for 10 minutes. Remove from oven and allow to cool completely to room temperature.
04 -
Combine strawberry gelatin powder and boiling water in a bowl. Stir until fully dissolved. Let cool to room temperature.
05 -
In a mixing bowl, beat softened cream cheese with 0.5 cup sugar using an electric hand mixer until smooth.
06 -
Gently fold thawed whipped topping into the cream cheese mixture until fully incorporated.
07 -
Spread cream cheese mixture evenly over the cooled pretzel base, ensuring complete coverage edge to edge.
08 -
Refrigerate pan for 30 minutes to set the cream layer.
09 -
Stir sliced strawberries into cooled gelatin mixture.
10 -
Pour strawberry gelatin and fruit mixture evenly over the chilled cream cheese layer.
11 -
Refrigerate entire pan for 2 to 3 hours until gelatin is fully set.
12 -
Slice and serve cold.
# Additional Information:
01 -
Ensure all layers are completely cooled before assembly to prevent melting.