Strawberry Jell-O Pretzel Salad Recipe
By Summer,
I’ve been eating this “salad” (which is less like a side dish and more like a dessert) since I was about 6 years old. My mom and I first had this at a Mother’s Day potluck tea at our church. My mom got the recipe from the maker, and she has been constructing this dish almost every holiday that I can remember, especially in college and beyond if it was a holiday I come home. The dish is tasty and one of my favorite recipes.
However, I “ignore” the ingredients as I’m not a fan of Cool Whip’s Practically Hydrogenated Oils and Jell-O’s added dyes. I have tried making this recipe with whipped cream instead of Cool Whip, but it has not successfully worked for me. If you’re up for a challenge attempt this recipe using real whipped cream and then let me know how you did it! I might try adding gelatin to stiffen up the three cream ingredients while using real whipped cream.
INGREDIENTS:
LAYER ONE
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons sugar
LAYER TWO
8 ounces Cool Whip, room temperature
1 cup powdered sugar
8 ounces cream cheese, room temperature
LAYER THREE
2 cups boiling hot water
1 – 6 ounce package of Strawberry Jell-O (not sugar free)
2 – 10 ounces packages of frozen strawberries OR 1 pound sliced fresh strawberries
DIRECTIONS:
1. Preheat oven to 350oF. Grease an 9×12 clear glass dish.
2. LAYER ONE – Mix well the pretzels, butter, and sugar. Press layer into pan. Bake layer in preheated oven for 9-minutes. Allow to cool completely.
3. LAYER TWO – Whip together Cool Whip, cream cheese, and powdered sugar. Spread on top of cooked pretzel mixture.
4. LAYER THREE – Mix boiled water, Jell-O and strawberries. When it starts to congeal pour on top of cream cheese layer. Pour on and spread GENTLY.
5. DO NOT MIX!
This is a recipe you can make a day in advance so if you’re looking for a dish to take some where or need an extra holiday dish, make this in advance and bring it out then it’s go-time. The cooking of the pretzel layer really helps it keep crisp. On about day 2-3 the pretzel layer will begin to get soften and get soggy on about day 5, so eat up and share!
About Summer:
Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living.
That looks yummy and perfect for this weather we are having in Texas.
Another food post 😉 I keep running into FOOD tonight … This looks so yummy!!
Too funny! I just scheduled a post for the same recipe but use raspberries or mixed berries.
This looks so good!!!! I’ve never had it before, must try!
I made this for the first time last year and everyone loved it!
That sounds yummy!
This really sounds interesting. I am bookmarking it and also stumbling it. 🙂
Oh man! I haven’t had that in ages….I’m now craving some so bad. Thanks for sharing the recipe!
Really?? Strawberry Jello and Pretzels?? My mom makes a 3 layer desert, the middle layer is much the same, but the top is chocolate and the bottom is shortbread. I think I might have to try doing a pretzel bottom on the chocolate one. I don’t know if I’m brave enough to try this.
A perfect dish for spring. It sounds yummy!
Can the Jell-O be poured on before the cream cheese mixture?
Oh my goodness, this looks relish! I’m one of those weird people who don’t like chocolate. I’m a caramel girl, so my dessert options are somewhat limited. However, we have a big Sunday dinner ever week where all our kids and our parents come, and this Sunday you can bet this “Ptrezel Salad” will be on the dessert menu. I think I will use Caramel for topping instead of the fruit though, for that salted caramel flavor. Yum! Thanks so much for this one, I can tell already it will be going into rotation at my house!