Strawberry Jello Salad

For me the Super Bowl is all about the food. Honestly, I didn’t even know what teams were playing until kickoff. I went over to my brother’s house to watch the game commercials (which were disappointing) and the halftime show (which was amazing). My brother asked me to bring my Strawberry Jell-O Pretzel Salad.

I had some extra time, so I figured I’d take photos while I put everything together. If you haven’t ever made this dessert, it’s super simple and a crowd pleaser!

If you have made this dessert and it turned out to be a runny, mushy mess, don’t worry. I have some great tips to prevent this. Are you ready? Let’s go!

Begin by preheating your oven to 350 degrees F. Then crush the pretzels!

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You can use any kind of pretzels, but make sure they have some salt on them. The salty-sweet combination is part of what makes this dessert so amazing. I put the pretzels in a plastic baggie and crushed them with a rolling pin.

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Combine the crushed pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13″ pan.

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Bake for 10 minutes.

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Remove from the oven. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold.

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In the meantime, beat the cream cheese, sugar, and vanilla until smooth. Use a mixer for this. You don’t want lumps of cream cheese.

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Blend in Cool Whip with a spatula.

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Spread over cooled crust.

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Make sure you spread this layer completely to the edges. You want to create a seal so your Jell-O doesn’t leak through. Again, this is key to keeping your layers separate. Once this is completed, put your pan back in the fridge to chill.

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Next, make the Jell-O (you want the larger box of Jell-O) according to the package directions minus 1/4 cup of water. This is a personal preference, but I find using less water allows the Jell-O to firm up better.

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Put your bowl of Jell-O in the fridge to allow it to partially cool before putting it on top of your cream cheese layer.

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While the Jell-O partially cools, slice the strawberries. Then, place them on top of the chilled layer of cream cheese and Cool Whip.

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You can be as fancy as you wanted with this step.

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I like to place the strawberries in alternating rows across the top. Feel free to scatter them randomly or in any fun pattern you choose.

Once your Jell-O is chilled and about the consistency of jam or pudding (about an hour or two in the fridge), you’re ready!

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Spoon or pour the Jell-O over the cream cheese layer.

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Return the pan to the fridge. Cool until the Jell-O is completely set (about an hour).

That’s it! As you can see, other than cooling time, this dessert is really effortless to put together. You could even try it with different berries or fruits!

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Now it’s time for the best part … eating!

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This dessert combines the best of everything. You have the salty and sweet thing going on with the crust and Jell-O. Then you have the rich and creamy layer. And there’s even fresh fruit so you can feel a little better about eating dessert. This totally counts as one serving of fruit and vegetables, right?

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Needless to say, I left my brother’s party with an empty pan. Delish!

I hope the pictures and tips for creating this dessert were helpful!

Strawberry Jell-O Pretzel Salad

Here’s what you’ll need:
2 1/2 cup pretzels, crushed finely
3 tablespoons brown sugar
1 cup butter
1 package (6 ounces) strawberry Jell-O gelatin dessert
1 container (16 ounces) fresh strawberries, sliced
1 package (8 ounces) cream cheese
1 cup sugar
1/2 teaspoon vanilla
1 tub (8 ounces) Cool Whip

Please note: For best results, you must chill the layers between steps. This is an easy dessert to make but it does take time due to chilling. Allow enough time to complete the entire recipe.

Begin by preheating your oven to 350 degrees F. In a large bowl, combine the crushed pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13" pan.

Bake for 10 minutes.

Remove from the oven and allow to cool completely. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold.

In the meantime, with an electric mixer, beat the cream cheese, sugar, and vanilla until smooth. Then using a spatula, fold in the Cool Whip.

Spread over cooled crust. (Make sure you spread this layer completely to the edges. You want to create a seal so your Jell-O doesn’t leak through.) Return your pan to the fridge to chill.

Next, prepare the Jell-O according to the package directions minus 1/4 cup of water. This is a personal preference, but I find using less water allows the Jell-O to firm up better. Put your bowl of Jell-O in the fridge to allow it to chill. However, do not let it become completely firm

While the Jell-O cools, slice the strawberries. Then, place them on top of your chilled layer of cream cheese and cool whip.

Once the Jell-O is chilled to about the consistency of jam or pudding (about an hour or two in the fridge), it’s ready. Spoon or pour the Jell-O over the cream cheese layer.

Return the pan to the fridge. Cool until your Jell-O is completely set (about an hour).

Slice, serve, and enjoy!

Print

Don’t forget, if you try this recipe (or any recipe from IBC), I would love to see it! Share your pictures on Instagram and use the hashtag #myIBC.

myIBC

Have a great week, everyone!


Comments

  • Carrie Rosalind at

    I saw that you were making this on your Twitter yesterday, and I’m so glad you posted the recipe because I definitely want to try it out. I’m going to a scrapbook party this weekend where I’m supposed to bring a snack to share, so I might have to whip this up. YUM!

  • Jerusalem at

    this is a total church potluck dish around here. love it! oh and yes, the halftime show was fab-u-lus!

  • {northern cottage} at

    yum yum yum yum yum – I always make this with RASPBERRIES – so nice to have that bit of tart with the sweet! (ha just like me!)

    plus we planted a boatload of raspberry bushes last year so hopefully I’ll yield some this year….raspberry pretzel yum here we come! xo

    http://www.NorthernCottage.ent

  • Funky Junk Interiors at

    You are taking your posts to a whole new level… The Pioneer Woman Cooks is going to have some stiff competition! Lookit these photos! I don’t like to bake and you have me believing I can make that and win an award while I’m at it!

    You smoke at this.

    Donna

  • Jen at

    Sounds delish! I will definitely have to give this a try!

  • unikorna at

    your photos are not helpful…they are much more…they are art. Congrats for your lovely blog :).

  • Anonymous at

    This is super yummy! I prefer to make mine in a 9×9 so it comes out thicker (like the photo), otherwise it can fall apart when you serve it.

  • Anonymous at

    Awesome tutorial and BEAUTIFUL pictures!!!! I look forward to your blog everyday…You just keep on surprising us. Thanks so much for sharing.
    Cindy B.

  • Kim @ NewlyWoodwards at

    My mouth is totally watering right now. Yum! My mother-in-law makes this with raspberry and it’s just so good. Thanks for sharing.

  • Robin at

    This post makes me think of summer and the 4th of July. It’s tradition for my mom to make something very simliar for the
    4th. Hot day, water ballon fights and jello salad ahhhhh makes me smile. Thanks

  • Lori at

    Yes, that is on the Chocolate Angel restaurant menu in Richardson, TX. LOVE it.

  • Charlene Austin at

    Oh Muh Gawd! I’m having a Valentines cookie decorating party with friends this weekend and I am so making this!!

  • Beth at

    What a pretty and delicious looking dessert!! I am going to try this some day, probably for Easter!

  • kelly curtin at

    what, you couldn’t do the strawberries in a chevron pattern? ;) this looks phenomenal. definitely making this someday soon. i think you need your own a tv show!

  • Amy at

    Oooh Michael! I haven’t had this in years, but it will be perfect for Valentine’s next week for the kids (and the adults).

    (For the record, I didn’t see one second of the game, I stayed in the kitchen chatting and grazing. Wish I had had some of this.)

  • Suzanne@Meridian Road at

    That looks so good! And now I know why mine is runny~I need to seal the edges better and omit a cup of water. Thanks!

  • Mrs.B at

    I’ve seen this before on Pinterest…but your pics make it look so good. Making this this weekend. YUM!

  • Cyndi in SoCal at

    I have made this out of our church cookbook for years but with white sugar and without the vanilla. I’d like to try your way next time and your pictures are amazing! Thanks for posting!

  • Anonymous at

    is it 2.5 cups of pretzels that you crush or 2.5 cups of crushed pretzels? It makes a difference.

    • Michael - Innkeeper at

      As it says in the recipe … 2 1/2 cups of pretzels (crushed fine)
      The pretzels should be crushed, then measured. Hope that helps.

  • Anthonette at

    This recipe sounds great. Awesome pictures! I found you on Pinterest.

  • LIZ at

    Looks so yummy…and easy…definitely making this this week…thanks for the great pics

  • Anne @ Have a Cookie! at

    I think I’m going to make a half batch of this recipe and keep it all for myself!

  • Anonymous at

    awesome tuturial.. pics are great, putting this on my “to make” list! :)

  • Lizzy at

    Also try pineapple juice for the warm water and cold in the jello…. Then add frozen slices strawberries it will thicken quicker. Love this dessert!

  • Lizzy at

    Also try pineapple juice for the warm water and cold in the jello…. Then add frozen slices strawberries it will thicken quicker. Love this dessert!

  • Anonymous at

    I made this with gluten free pretzels. It was great.

  • Anonymous at

    i know I am old school, but it their a printer version that isn’t 12 pages long?

    • Michael Wurm, Jr. at

      Yes – I couldn’t agree more. I’m working on a new website design that will allow you to print JUST the recipe. Stay tuned.

      Thanks!
      Michael

    • Aisha McClendon at

      Thanks! It is cooling I’m the fridge now…I’m so excited

  • Roxanne Peterson at

    Thank you for your help with my pretzel crust. I can already tell your recipe and tutorial is going to be spot on! Your directions and pictures are wonderful!

  • Kim at

    I want to try this! Looks yummy!! Wish you had a print option button to your recipes :)

  • Amanda at

    I’m making this for my physics class (snack Fridays!) and it looks so good! I’d never heard of it before but a friend showed me the recipe and I decided to try it. I’m waiting for the Jell-o to cool now and then I’ll be done! I’m kind of impatient, so it’s only taken me about two hours total. Plus it’s about 5ºF outside here so it takes less time to cool each layer since I’ve been putting it in the garage!

  • Alyssa at

    Making this for our 4th of July party…. SO glad I found your recipe! mMmMmMM

  • Antonia Benitez at

    great recipe.. The only thing I don’t get is how did you get that much jello when u only put half the water… I put only 1 cup of water per your recommendation and it barely spread… Gotta go back to the store for more.. :/

  • Kate at

    Does it sit well? If I make it on Saturday, can I serve it on Sunday, or will it be a yucky mushy mess?

    • Michael Wurm, Jr. at

      Kate, I haven’t made it this way, but I honestly think it would hold up fine for the next day. There might be a little bleeding of layers, but I think it should do okay.

      xo Michael

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