Pretzel Jello Salad

Crunchy, salty, and sweet Pretzel Jello Salad can be made with raspberries or strawberries. I'm grateful it has the term "salad" in the title because we can eat it as a side, but technically it's probably more of a dessert 💕

Course Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 8

Chill Time 2 30

Total Time 2 58

Servings servings

Calories 351kcal

Author Whitney Wright

Ingredients

2 1/2 cups crushed pretzels not too fine (measure after crushing!)
6 tablespoons butter salted or unsalted is fine
3 tablespoons granulated sugar
8 oz cream cheese softened
1 cup granulated sugar
8 oz cool whip
6 oz raspberry or strawberry jello
2 cups boiling water
10 oz frozen raspberries thawed (see notes!)

Instructions

Preheat oven to 350°F.
Combine the jello with the 2 cups of boiling water, set aside to cool to room temperature.
In a medium saucepan add 6 tablespoons butter over medium heat. Once melted add the sugar and crushed pretzels. Stir to coat. Remove from heat and transfer the pretzels to a 9”x13” baking dish. Press the pretzel mixture into an even layer along the bottom of the pan. Bake at 350°F for 8 minutes. Remove from the oven and let cool.
Once the pretzels have cooled add the cream cheese and 1 cup of sugar to a medium bowl. Using a hand mixer, beat until fluffy. Fold in the cool whip until combined. Spread this mixture over the cooled pretzels, making sure to go to the edges to create a tight seal! Refrigerate for 30 minutes.
Add the partially thawed fruit to the room temperature jello. Pour the jello mixture overtop of the cream cheese mixture and refrigerate until the jello is set, about 2-4 hours.

Notes

You can use fresh raspberries or strawberries in this recipe. I like to use 10 oz because that's how it's sold at our local grocery store. If doing fresh you can always add more than 10 oz of fruit! If you want to use strawberries make sure to hull and slice them, and then stir them into the jello.

Biggest tip for this recipe is to make sure the cream cheese layer goes to all of the edges. It acts as a seal and protects the crust from the jello seeping through.

Store leftovers in the fridge for up to a week - but know that the pretzels will get less crunchy with time.

Nutrition