Strawberry Jello Pretzel Salad
A classic layered dessert made with a salty pretzel crust, creamy homemade cream cheese filling, and fresh strawberry Jell-O topping. This no-Cool Whip version is rich, creamy, perfectly sweet and salty, and ideal for make-ahead entertaining.
Servings 12 servings
Ingredients
Pretzel CRUST
- 7 ounces salted pretzel sticks, lightly crushed (about 4 1/2 cups)
- 12 tablespoons (1½ sticks) unsalted butter, melted
- 1/4 cup granulated sugar
No Bake CHEESECAKE Layer
- 1 tablespoon unflavored gelatin powder (see Notes)
- 3 tablespoons cold water
- 16 ounces full-fat cream cheese, softened
- 3/4 cup + 2 Tbsp granulated sugar
- 1/4 cup full fat sour cream
- 1 tablespoon lemon juice
- 1½ teaspoons vanilla extract
- 1/8 teaspoon salt
- 1½ cups heavy cream
STRAWBERRY LAYER
- 1 6-oz pkg strawberry Jell-O
- 2 cups boiling water
- 1 pound fresh strawberries
Instructions
Pretzel Crust
- Combine: Preheat the oven to 375°F. Mix the crushed pretzels, melted butter, and sugar in a medium bowl until evenly moistened.
- Bake: Transfer to a 9x13 baking dish and press firmly and evenly with the bottom of a measuring cup to form a crust. Bake for 12 minutes, then set aside to cool completely.
Cheesecake Layer
- Bloom Gelatin: Add the unflavored gelatin to a small microwave-safe bowl, then pour the cold water over top; whisk to dissolve. Let it stand/bloom while you prepare the cream cheese in the next step (the gelatin will firm up during this time).
- Beat Cream Cheese: Using a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium-high speed for 1 minute, or until very smooth. Scrape down the sides and bottom of the bowl a few times. Add the sour cream, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes, then scrape down the sides of the bowl. Set aside.
- Microwave Gelatin: Microwave for 20 seconds, then set aside to cool slightly before using. Meanwhile:
- Add heavy cream: Switch to the whisk attachment and add the heavy cream to the cream cheese mixture. Mix at low speed to combine, then increase to medium-high to whip to soft peaks (peaks fall over when whisk is removed).
- Add Gelatin: Reduce the speed to low, then gradually drizzle in the gelatin. Increase the speed to medium for 10 to 20 seconds to combine. (The gelatin should be runny/liquid when ready to use. If not, microwave again for 10 seconds and set aside to cool again for a few minutes to lukewarm.)
- Whip to Peaks. Whip to medium-stiff peaks, about 3 to 5 minutes.
- Chill: Spread evenly over the cooled crust, completely to the edges (this prevents Jell-O from seeping into the crust). Refrigerate for 45 minutes, until firm. Meanwhile, prepare the strawberry Jell-O in the next step.
Strawberry Jell-O Layer
- Dissolve Jell-O: While the cheesecake layer chills, whisk the strawberry Jell-O powder and 2 cups of boiling water in a medium bowl for 1-2 minutes, until completely dissolved.
- Cool & Prep Strawberries: Let the mixture cool to room temperature on the counter for about 45 minutes to 1 hour. (It will still be liquid). Meanwhile, hull the strawberries and slice them into ¼-inch thick pieces. Set aside.
- Add Strawberries and Jell-O: Once the cheesecake layer has cooled for at least 45 minutes, and the Jell-O has cooled to room temperature, arrange the strawberries evenly on top of the cheesecake layer. Slowly pour the cooled Jell-O mixture over the strawberries.
- Chill: Refrigerate for at least 6 hours, but best (tastier!) overnight. Enjoy!
Notes
- Pretzels: Place the pretzels in a large zip-top bag and crush them with a rolling pin or with a rubber mallet until they're broken into small, bite-sized pieces, about 1/2 inch or smaller. Be careful not to crush them into crumbs, as the larger pieces provide the best texture.
- Unflavored gelatin powder: My secret ingredient! It stabilizes the filling so it slices beautifully without weeping or collapsing. This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store or on Amazon HERE.