Description
This no-bake Strawberry Pretzel Jello Salad is a sweet and salty treat that’s sure to be a hit at your next Easter dinner or holiday gathering. With layers of creamy goodness, a crunchy pretzel crust, and fresh strawberries, it’s an irresistible addition to any meal. This easy dessert is perfect for Easter recipes, Easter food ideas, and Easter desserts, or as a quick and delightful treat for kids and adults alike.
Ingredients
Units
Scale
For the Jello Layer:
- 6 oz Strawberry Jello
- 2 cups boiling water
- 1 lb strawberries, sliced
For the Pretzel Crust:
- 2 cups crushed pretzels
- 1/4 cup sugar
- 8 tbsp unsalted butter
For the Cream Cheese Layer:
- 8 oz cream cheese (softened)
- 1/2 cup sugar
- 8 oz whipped topping (thawed)
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the strawberry Jello and boiling water. Stir until completely dissolved and allow it to cool to room temperature.
- In a medium saucepan, melt the butter and add the 1/4 cup sugar. Stir in the crushed pretzels.
- Press the pretzel mixture evenly into a 9×13-inch baking pan and bake for about 10 minutes. Remove from the oven and allow to cool to room temperature.
- While the pretzel crust is cooling, beat the cream cheese and 1/2 cup sugar together using a hand mixer until smooth.
- Fold in the whipped topping and spread the mixture evenly over the cooled pretzel crust.
- Refrigerate for 30 minutes.
- Stir the sliced strawberries into the cooled Jello mixture and pour the Jello over the cream cheese layer.
- Refrigerate the entire pan for 2-3 hours, or until the Jello is fully set.
- Serve chilled and enjoy!
Notes
- For best results, refrigerate the salad for a few hours or overnight before serving.
- You can also use a mix of different berries for variety.
Nutrition
- Serving Size: 1 slice (1/12th of the dish)
- Calories: 294 kcal
- Sugar: 28g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30 mg