Pretzel Salad

5 from 21 votes

Pretzel salad is the ultimate combination of sweet and salty, a classic layered treat that's always a crowd pleaser!!

Prep Time10

Cook Time10

Refrigerate4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: slices

Author: Lil' Luna

Preheat oven to 350°F.
Mix chopped pretzels, sugar, and butter. Press into the bottom of a 9x13-inch pan. Bake for 10 minutes and let cool.
Beat cream cheese, sugar, and milk with a blender. Fold in Cool Whip and spread over the crust. Refrigerate until ready to use.
Place boiling water in a large bowl. Add gelatin mix and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate for 1-2 hours or until thickened.
Stir sliced strawberries in with your jello and spoon over your cream cheese layer.
Refrigerate for another 3 hours. Keep refrigerated until serving. ENJOY!

Recipe Tips.

I most often use fresh strawberries, but frozen sliced strawberries also work.
Strawberry is the traditional flavor of this dessert, but other Jello flavors can be used.
To keep the Jello layer from leaking down and making a soggy crust spread the cream cheese evenly so there are no gaps between the cream cheese and the pan.
Do not pour liquid Jello over the cream cheese layer; chill it in the fridge first.

Make ahead of time. Due to the length of time it needs to be set in the fridge, it’s best made the day before serving.

Store. Keep strawberry jello salad covered for about a week in the fridge, however, the pretzels might soften over time.