Strawberry Pretzel Jello Salad (Print)
Crunchy pretzel base, creamy filling, and strawberry topping deliver sweet and salty layers everyone will love.
# Ingredients:
→ Base Layer
01 -
2 cups pretzels, finely 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
# Steps:
01 -
Preheat oven to 175°C. In a saucepan over medium heat, melt the unsalted butter and stir in 0.25 cup granulated sugar. Add the crushed pretzels and mix until evenly coated.
02 -
Transfer the pretzel mixture to a 22x33 cm baking pan. Use a fork to press the mixture firmly and evenly across the bottom. Bake for 10 minutes, then remove from oven and allow to cool completely to room temperature.
03 -
Combine strawberry gelatin powder and boiling water in a bowl. Stir until fully dissolved and set aside to cool to room temperature.
04 -
In a mixing bowl, beat softened cream cheese with 0.5 cup granulated sugar using an electric hand mixer until smooth. Gently fold in thawed whipped topping until mixture is fully combined.
05 -
Spread the cream cheese mixture evenly over the completely cooled pretzel base, taking care to reach all edges to create a full seal.
06 -
Refrigerate the assembled base and cream layer for 30 minutes to allow the filling to firm.
07 -
Fold the sliced strawberries into the cooled gelatin mixture until evenly distributed.
08 -
Pour the strawberry gelatin and fruit mixture evenly over the chilled cream cheese layer, smoothing to cover the surface.
09 -
Refrigerate the entire pan for 2 to 3 hours, or until the gelatin layer is fully set and firm to the touch.
10 -
Once fully set, slice into portions and serve cold.
# Notes:
01 -
Ensure all components have completely cooled before layering to prevent unintended melting and ensure clean layers.