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Strawberry Pretzel Jello

recipe at a glance
Rating: 5/5
7 reviews

ready in: 1-2 hrs
serves/makes:   10

recipe id: 53688

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2 cups crushed pretzels
3/4 cup melted butter
1/4 cup sugar
1 tub (9 ounce size) Cool Whip
1 cup sugar
8 ounces cream cheese
2 packages (3 ounce size) strawberry gelatin powder
1 package (16 ounce size) frozen sweetened strawberries
1 cup boiling water


For Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350 degrees F for 10 minutes. Cool to room temperature.

For White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust.

For Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.

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542 calories, 27 grams fat, 70 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 4 star recipe rating
The pretzel layer is definitely too thin. Double it and you'll be happier with this recipe. Otherwise, it's just what I remember from growing up in Wisconsin.

Guest at

REVIEW: 5 star recipe rating
The pretzel layer isn't supposed to really be a "crust" as you would think of it. It covers the bottom of the pan sparsely. We like the pretzel layer, so I put in 3 cups of pretzel, increase the butter to 1 cup and the sugar in the crust to 4 Tablespoons. If you leave the jello a little hot before you pour it, it will soak into the other layers, which is really good. It's good the other way, too. We like it when the layers mix a little. This is a great, quick pretty side dish that I have never seen anyone turn down.

Registered Member at
Member since:
Aug 19, 2005

REVIEW: 5 star recipe rating
One of the women in the Bible Study group brought this dish, it was a big hit. Every one asked for the recipe to be e-mailed to them. I did increase the jello when I made it for my family.

Guest at

REVIEW: 5 star recipe rating
I made this a long time ago for a wedding reception(many batches). It was the hit of all the food.

Registered Member at
Member since:
Dec 9, 2010


This is a great recipe however, some things need to be changed. First, you need to double the pretzel mix. The amount given does not cover the bottom of a 9 X 13 pan. Second, use two cups of boiling water or double the jello. Again this amount does not cover a 9 x 13 pan. Third, DO NOT let the jello sit for an hour. Literally within minutes it is two thick to use. I had to go to the store 2 additional times to get more jello and re-do this step.

Guest at

Guest Foodie

i've ate this before & loved it!!! i'm going to try & make it,posibily with peach jello or raspberry..yummm!!

Registered Member at
Member since:
Nov 27, 2008

REVIEW: 4 star recipe rating
I thought the easy of this recipe was great, however I agree with previous comment not enough jello to spread. I will make again, maybe when i add the strawberries will add 1/2 cup cold water to mix to soft set before spreading over cream cheese mixture

Guest at

Guest Foodie

Family favorite at holiday times. Pretzels taste like nuts. I layer mine in a compote bowl and it looks beautiful.

Guest at

REVIEW: 5 star recipe rating
I made this recipe for Thanksgiving this year. Of 8 other salads, mine was the only one without leftovers. Even the kids loved it. Being a diabetic, I used Splenda instead of sugar. I also 2 cups boiling water for the jello. It made just the right amount. It was a WINNER

Guest at

REVIEW: 5 star recipe rating
The recipe is great but there's something not right about the jello measurements. There's not enought jello to cover the masterpiece.

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