Strawberry Jello Pretzel Salad (Printer-Friendly)
Enjoy a layered treat with salty pretzels, cream cheese, and fresh strawberries in sweet jello.
# What You’ll Need to Cook:
→ Crust
01 -
2.5 cups (about 250 g) crushed pretzels
02 -
180 ml salted butter, melted
03 -
3 tablespoons (40 g) light brown sugar
→ Jelly Layer
04 -
170 g strawberry-flavoured gelatin powder
05 -
480 ml boiling water
06 -
450–900 g fresh strawberries, sliced
→ Cream Cheese Filling
07 -
225 g cream cheese, softened
08 -
200 g granulated sugar
09 -
225 g whipped topping, thawed
# Steps to Prepare:
01 -
Preheat oven to 175°C. In a medium bowl, combine crushed pretzels, melted salted butter, and light brown sugar. Stir until evenly coated. Press crust mixture evenly into a 23 x 33 cm baking dish. Bake for 10 minutes, then remove and allow to cool completely.
02 -
In a large bowl, dissolve strawberry gelatin powder in boiling water, stirring to ensure complete dissolution. Add sliced fresh strawberries. Allow mixture to chill in the refrigerator until partially set, approximately 2 hours.
03 -
While the jelly chills, beat softened cream cheese with granulated sugar until smooth and creamy. Gently fold in the thawed whipped topping until combined.
04 -
Spread the cream cheese mixture evenly over the fully cooled pretzel crust, ensuring the crust is completely covered to prevent jelly seepage.
05 -
Carefully pour the partially set strawberry jelly mixture evenly over the cream cheese layer.
06 -
Cover the dish and refrigerate for 3 to 4 hours or until the jelly is fully set. Cut into squares and serve chilled.
# Extra Cooking Tips:
01 -
Ensure the cream cheese layer fully covers the pretzel crust to maintain separation between layers.