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Jello-Pretzel Salad/Dessert Recipe

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Jello-Pretzel Salad/Dessert image


This recipe for Jello-Pretzel Salad/Dessert, by , is from Recipes from the Dahl House, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacque Dahl


2 cups pretzels crushed (about 4 cups before crushing)
3/4 cups salted butter, melted
3 teaspoons sugar
8 ounces cream cheese
1 cup sugar
8 ounces whipped topping (Cool Whip)
6 ounces strawberry gelatin mix (2-3 ounce packages)
2 cups boiling water
14 ounces frozen strawberries
8 ounce can crushed pineapple in 100% juice, drained (I do not use this)
Whipped Topping for garnish

Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
Mix together the melted butter, crushed pretzels, and 3 teaspoons of sugar in a medium sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
Bake the crust for 7-8 minutes and then remove from the oven and allow to fully cool.
Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and 1 cup sugar. Stir in the whipped topping until smooth.
Pour the cream cheese mixture over the cooled pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the fridge to cool for 30-60 minutes.
Boil the water in a small saucepan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
Stir in the frozen strawberries and crushed pineapple.
Pour the strawberry mixture over the cream cheese layer and place back in the fridge for 6-8 hours or until the gelatin is fully firmed.
Slice and serve with a dollop of whipped cream and sliced strawberries!




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