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Jello Pretzel Dessert

This Jello pretzel dessert recipe is a new twist on the classic with strawberry or raspberry jello, a cream cheese layer and pretzel crust.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time, divided7 hours
Servings: 15
Calories: 181kcal
Author: Karin and Ken

Ingredients

Base

  • 2 cups pretzels, crushed
  • ¾ cup butter, melted
  • 2 tablespoons sugar

Filling

  • 1 pkg (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 carton (8 oz) frozen whipped topping, thawed

Topping Layer 1

  • 2 pkgs (3 oz) strawberry or red gelatin
  • 2 cups boiling water
  • ½ cup cold water
  • fresh strawberries

Topping Layer 2

  • 2 pkgs (3 oz) blueberry or blue gelatin
  • 2 cups boiling water
  • ½ cup cold water
  • fresh blueberries

For serving

  • whipped cream
  • more blueberries or sliced strawberries
  • sprig of fresh mint

Instructions

  • Get out and measure all of your ingredients.
  • You can use a 13 x 9-inch pan if you want but my favorite is this 8 x 8 inch pyrex square, clear, baking dish. I just Love the handles and it's reasonably priced. This one is not square but will work well too. Both are definitely deep enough to make this amazing dessert.
  • Preheat your oven to 350 degrees.
  • Using a resealable bag and a meat mallet or rolling pin, crush your pretzels as best you can.
  • Add crushed pretzels to medium mixing bowl with melted butter and sugar.
  • Stir until combined.
  • Press crumb mixture onto bottom of an ungreased, deep (2 ½ to 3 inches) and 9 x 9 inch baking dish. You can use a 13 x 9 inch pan but I find the dessert too thin to support the berries properly so I always use the dish in the video. I am sure you have something in your home that will definitely work.
  • My close friend Julie uses a 13 x 9 and doubles the entire recipe. Works for her every time and she loves it. This dessert can easily feed and satisfy a crowd.
  • Make base as even as possible.
  • Bake for 10 minutes and allow to completely cool before adding the next layer.
  • Filling can be made while the crust bakes and cools.
  • In a good sized mixing bowl add sugar and cream cheese.
  • Beat until smooth.
  • Gently fold in whipped topping.
  • Until incorporated.
  • Spread cream cheese mixture over your cool crust. As evenly as possible.
  • Cover and refrigerate until set and cool. Around 30 minutes.
  • Next, place sliced strawberries on top of cream cheese mixture. As many as you can fit or desire.
  • Using a small bowl, dissolve strawberry or red gelatin in boiling water. Once dissolved, add cold water and stir.
  • Refrigerate until somewhat set, about 30 minutes, and pour over strawberries.
  • Refrigerate again until firm.
  • Using another small bowl, dissolve blueberry gelatin in boiling water and once dissolved, add cold water and stir until blended.
  • Again, refrigerate until partially set and pour over top of strawberry jello layer.
  • Add blueberries to blueberry jello and refrigerate again until entire dish is firm, about 5 or 6 hours, if not overnight.
  • Serve with whipped cream, fresh blueberries and fresh sliced strawberries and maybe a sprig of fresh mint. Enjoy every bite!

Video

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 241mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 407IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg