Strawberry Pretzel Salad Recipe
This CLASSIC Jello Salad is perfect for potlucks! Strawberry Jello Salad has a pretzel crust, no bake cheesecake filling, fresh strawberries and strawberry jello. It’s SO good – even if it sounds weird.
INGREDIENTS
STRAWBERRIES:
1 6-ounce box strawberry Jell-o
2 cups boiling water
CRUST:
2 cups crushed pretzels about 5 cups of twists, see note
3 tablespoons granulated sugar
3/4 cup unsalted butter melted
CHEESECAKE:
8 ounces cream cheese softened
1 cup granulated sugar
8 ounces Cool Whip
2 pounds fresh strawberries hulled and sliced
INSTRUCTIONS
Place Jello powder in a medium sized bowl. Carefully pour boiling water over the powder, stir until it’s all dissolved. Let sit at room temperature until it is completely cool.
While the Jello is cooling, make the crust. Stir together the crushed pretzels with sugar and melted butter. Press into the bottom of a 9×13-inch pan. Chill for at least 30 minutes.
Make the cheesecake: Beat the cream cheese and sugar with a hand mixer until smooth, then mix in the whipped topping.
Spread cheesecake mixture on top of the crust. Make sure that the cheesecake completely touches all edges of the pan – leave no holes or areas where it’s open, otherwise the jello will soak through when you pour it on. Chill 1 hour.
Assemble the dessert: place the strawberries in a single layer on top of the cheesecake mixture. Carefully pour the cooled jello mixture evenly over the berries and cheesecake. Chill until set, at least 3 hours.
Dessert can be made up to 24 hours ahead. Enjoy within 3 days.
RECIPE NOTES
Approximately 5 cups mini pretzel twists = 2 cups crushed pretzels. It’s best to use a food processor to crush the pretzels so you don’t have large chunks.
Recipe Video:
