Description
Easy to assemble, this no-bake Strawberry Pretzel Jello Salad is an old-fashioned sweet treat everyone will enjoy! Salty, sweet, and irresistible!
Ingredients
- 6 oz strawberry Jello
- 2 cups boiling water
- 2 cups pretzels, crushed
- 1/4 cup sugar
- 8 tablespoons unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 8 oz whipped topping, thawed
- 1 lb strawberries, sliced
Instructions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine the Jello and boiling water. Stir until completely dissolved and allow to cool to room temperature.
3. In a medium saucepan, melt the butter and stir in 1/4 cup sugar. Mix in the crushed pretzels until well coated.
4. Press the pretzel mixture evenly into the bottom of a 9×13 baking pan.
5. Bake for 10 minutes, then remove from oven and allow to cool completely to room temperature.
6. In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric hand mixer until smooth and combined.
7. Fold in the whipped topping until fully incorporated.
8. Spread the cream cheese mixture evenly over the cooled pretzel crust, covering edge to edge.
9. Refrigerate for 30 minutes to firm up the layer.
10. Stir the sliced strawberries into the cooled Jello mixture.
11. Carefully pour the strawberry Jello mixture over the cream cheese layer.
12. Refrigerate for 2 to 3 hours, or until fully set. Slice and serve.
Notes
Make sure the Jello has cooled to room temperature before pouring over the cream cheese layer to prevent melting.
Be sure to spread the cream cheese layer all the way to the edges to keep the Jello from seeping through to the crust.
Store covered in the refrigerator for up to 3 days.