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Jello Pretzel Salad


  • 2 and 1/2 cups pretzels, crushed fine (use a food processor or blender)*
  • 3 tablespoons brown sugar
  • 3/4 cup butter
  • 1 (6 oz) package instant strawberry jello
  • 1 (10 oz) package frozen strawberries or small container (16 oz) sliced fresh strawberries
  • 1 ( 8 oz ) package cream cheese
  • 1 cup sugar
  • 8 oz. cool whip


  1. Combine pretzels, brown sugar, and melted butter and press into a greased 9 x 13 pan. You can use more butter if the crust isn’t sticking together. Bake at for 10 minutes.
  2. Make jello according to directions and add the strawberries. Refrigerate until partially set. This took an hour or two. If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
  3. Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Make sure you spread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate until set.