Strawberry Raspberry Pretzel Jello Salad: a delicious pretzel crust topped with a sweet cream cheese filling, strawberry jello and fresh berries. A delicious summer treat!
Strawberry Raspberry Pretzel Jello Salad
When our family gets together we always seem to have some type of jello dish to pass around like our cherry coke jello or creamsicle fluff. But our one jello dish that seems to get requested the most is this delicious strawberry raspberry pretzel jello salad. It has a delicious pretzel crust that is baked before you add a sweet cream cheese filling. Then you top it off with a strawberry jello and fresh berries. It has all the delicious flavors of summer packed in one yummy dessert. We enjoy this dish all year round and even have it at most Christmas Eve dinners.
Tips for how to make Strawberry Raspberry Pretzel Jello Salad
- Once you bake the pretzel crust make sure you allow it to cool completely before moving to the next step.
- The cream cheese mixture will be thick. Be sure to create a thick layer around the whole pretzels. It will create a seal so the jello doesn’t seep down into the pretzel mixture.
- You can either use strawberry or raspberry jello. Whatever your use will be the more prominent flavor.
Add this Raspberry and Strawberry Pretzel Jello Salad to your next gathering and you will have your guests begging for the recipe! 🙂
Strawberry & Raspberry Pretzel Jello Salad
- 6 ounces strawberry or raspberry Jello
- 2 cups boiling water
- 2 1/2 cups mini twist pretzels, before crushed
- 1/4 cup sugar
- 8 TBSP butter melted
- 8 ounce cream cheese softened
- 1/2 cup sugar
- 8 ounce Cool Whip thawed
- 3 cups sliced fresh berries, raspberries and strawberries
Pre-heat oven to 350°F. Combine strawberry or raspberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush pretzels either in a ziploc bag, or pulse them a few times in a food processor until they are in tiny pieces ( not crumbs). Add melted butter and sugar and stir till fully combined. Transfer pretzel mixture a 13 x 9 in glass casserole dish, pressing the pretzel mixture evenly over the bottom of the dish. Bake for 10 minutes at 350 degrees. Allow to cool completely
Beat together cream cheese and sugar until fluffy and white. Fold in Cool Whip until fully incorporated. Spread mixture over pretzels and go all the way to the edges of the dish to create a seal. This will help prevent the jello mixture leaking into the pretzels.
Stir your fresh berries into your room temperature Jell-o. Pour and spread fruit and jello mixture over your cooled cream cheese layer and refrigerate until jello is set ( roughly 2 - 4 hours)
Photos by The PKP Way