Salty and sweet. Crunchy and creamy. This colorful three-layer Jello Pretzel Salad, sometimes referred to as "Strawberry Pretzel Salad", is a best-loved side at any party.
Planning a shower? Bridal or baby showers, graduations or birthdays...all are perfect venues for this decorative dish. Served as a side or a dessert, you won't have leftovers--that's for sure. Soon as the guests arrive you'll hear it: "Pretzel Salad! I love this!" and there it will go!
Tip: when serving it at a picnic or outdoor event, make sure that refrigeration is available until time of serving. When left out for long periods of time, it will lose its consistency.
- 2 1/2 cups Pretzels, crushed into small pieces
- 2/3 cup Butter (salted), melted
- 3 Tablespoons Sugar
- 8 oz. package Cream Cheese, softened
- 8 oz. container Cool Whip, thawed in refrigerator
- 1 cup Sugar
- 2 small boxes Strawberry Jello
- 2 cups Water, boiling
- 14 - 20 oz. Sliced Strawberries, frozen
- Crush the pretzels by hand or in their cellophane bag.
- Melt the butter and combine with the crushed pretzels and 3 T. sugar.
- Spread pretzel mixture in a 13" X 9" baking pan. Bake for 10 minutes at 350 degrees. Cool.
- Whip the softened cream cheese, Cool Whip and sugar in a large bowl using an electric mixer. Spread white layer on the cooled pretzel layer using a spatula or the back of a spoon. Make sure that all the edges are sealed and there are no holes.
- Combine the two Jell-O mixes with boiling water and frozen strawberries. Refrigerate and check it every 15 to 20 minutes. When the Jell-O mixture is starting to set--it thickens a bit but is not firm yet--it is time to add it to the salad
- Spoon the strawberry slices in place on top of the white layer, first. Now pour the Jell-O evenly on top, spreading it with the back of a spoon if it has thickened beyond pouring.
- Sealing the white layer around the edges protects the pretzels from the Jell-o® layer. If it seeps through some holes to the pretzel layer, your crust will be soggy.
- To save time, make the final Jell-O® layer first. It can be thickening in the refrigerator while you make the other parts.
- If you make the Jell-O® first, keep a separate timer going to track the thickening of the Jell-O®. You will need another timer for the pretzel crust when it is baking.
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