Jello Pretzel Salad Recipe (+VIDEO)

Jello Pretzel Salad is a family favorite for bbqs and potlucks because it’s salty and sweet. A buttery pretzel crust topped with a cream cheese and jello layer.  You can make this dessert with strawberries or raspberries. Either way, it’s delicious.

JELLO PRETZEL SALAD

Confession #1: John usually makes the Jello portion of this. For some reason simple things like making Jello are a challenge for me.
Confession #2: John and I finished half of this by ourselves last night.

Let’s face it. There’s nothing about this dessert that is a salad. I don’t know why it’s called that but it is.

Imagine buttery brown sugar pretzels that form a crust topped with a cream cheese layer and strawberry Jello on top!

HOW TO MAKE JELLO PRETZEL SALAD

1. Preheat oven to 350 degrees and grease a 9×13 pan.
2. Combine pretzels, brown sugar, and melted butter and press into prepared pan and bake for 10 minutes.

3. Dissolve the Jello in the boiling water, stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

4. Beat cream cheese and sugar until smooth. Fold in cool whip or fresh whipped cream. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate until serving.

You can even make a patriotic version. Someone, ahem (my husband), cut out a piece so I filled it with blueberries.

Thanks to my old roomie Lisa for another winner. It sounds weird but the combination of the salty pretzels with the sweet Jello and cream cheese is so good!

OTHER VARIATIONS:

Classic strawberry pretzel salad is my favorite but you could definitely use one of the following:

• raspberry
• blueberry
• lemon

OTHER SALAD RECIPES

Jello Pretzel Salad

Jello Pretzel Salad is a family favorite for bbqs and potlucks. A buttery pretzel crust topped with a cream cheese and jello layer.  You can make this Jello Pretzel Salad with strawberries or raspberries. Either way, it’s delicious.

• Preheat oven to 350 degrees and grease a 9×13 pan.

• Combine pretzels, brown sugar, and melted butter and press into prepared pan and bake for 10 minutes.

• Dissolve the Jello in the boiling water, stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

• Beat cream cheese and sugar until smooth. Fold in cool whip or whipped cream. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate until serving.

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!