How to Store Leftovers

Keep leftovers covered tightly in the fridge for 2 days.

Can I Use Frozen Strawberries Instead of Fresh?

You can use frozen strawberries. I prefer fresh but frozen can definitely be used. Make sure you thaw them completely and that they are thinly sliced (NOT WHOLE) . Drain off any excess liquid. You do not want any excess liquid with the strawberries - it will ruin the outcome of the jello layer.

What Are the Best Kind of Pretzels to Use?

Use the classic small salted twisted pretzels for this recipe. They work the best compared to rods, sticks, or any large-sized pretzels.

Can I Use Whipped Cream Instead of Cool Whip for Strawberry Pretzel Jello Salad?

I normally like to avoid using frozen whipped topping, but I do not recommend it for this recipe. The stabilization in frozen whipped topping is crucial for the setting of this layer and whipped cream will not result in the same result.

Can I Make Strawberry Pretzel Jello Salad Gluten-Free?

Absolutely! Sub out gluten-free pretzels in the first layer to make this strawberry jello salad with fresh strawberries gluten-free!

Strawberry Pretzel Jello Salad

Description

Strawberry Pretzel Jello Salad is a family favorite during the holidays! Salty and sweet, crunchy and creamy - this layered sweet strawberry jello salad won't last long and is a crowd favorite!

Ingredients

Scale

Pretzel Layer

2 Cups Pretzels - crushed
4 Tablespoons Sugar
1/2 Cup Butter - melted

Whipped Topping Layer

8 Ounces Cream Cheese - softened
1/2 Cup Sugar
8 Ounces Cool Whip - thawed

Strawberry Jello Layer

1 Large Box (6 ounces) of Strawberry Jello
2 Cup Boiling Water
2 Pounds of Fresh Strawberries - thinly sliced OR 2 Packages Frozen Strawberries (32 ounces sliced, thawed, and drained - do not use whole frozen strawberries!)

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Instructions

STEP ONE - Pretzel Layer

Preheat oven to 400 degrees.
Crush pretzels in a large zip-top bag with a rolling pin.
Add to a 9x13' baking pan along with sugar and melted butter. Mix until everything is combined and press into the bottom of the pan evenly.
Bake for 6 minutes.
Remove, place in fridge and let cool completely (at least 1 hour).

STEP TWO - Whipped Topping Layer

In a large bowl, add cream cheese and sugar. Beat with a hand mixer until smooth and fluffy with no lumps remaining. Gently fold in the thawed whipped topping until combined, light, and fluffy.
Spread evenly over the completely cooled crust all the way to the edges (make sure to leave no holes to gaps on the sides of the pan).
Place in fridge to set completely (at least 1 hour).

STEP THREE - Strawberry Jello Layer

Bring 2 cups of water to a boil. Add to a bowl and add the jello. Mix for 1-2 minutes until the jello is completely dissolved.
Add in the sliced strawberries. Mix well.
Set the bowl in the fridge to cool for 30-60 minutes. You do not want the jello to set, just to cool completely before pouring over the whipped topping layer.
Gently pour over chilled pretzels and whipped topping layers.
Place in the fridge and chill completely until set (at least 3-4 hours).

Notes

This is best made the day of wanting to serve. Make it early in the morning so you have plenty of time to chill in between layers and set the jello completely. If needing to serve in the morning or early in the day, make it at night the day before and chill overnight.
Leftovers can be kept covered in the fridge for 2 days. The pretzels may begin to get soggy and lose the crunch a little, and the strawberries lose their freshness.

Prep Time: 30 minutes
6 hours:
Cook Time: 6 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 506
Sugar: 34 g
Sodium: 694.8 mg
Fat: 21.6 g
Carbohydrates: 72.8 g
Fiber: 3.4 g
Protein: 8 g
Cholesterol: 47.8 mg

Keywords: Strawberry Pretzel Jello Salad