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strawberry jello pretzel salad


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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 150 minutes

Servings: 12


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Step 1

Preheat oven to 400ºMix together the crushed pretzels, chopped pecans, melted butter and the 3 tablespoons of sugar. Press mixture evenly into bottom of 9" by 13" baking dish and bake for 8 minutes. Set aside to cool on rack.

Step 2

In large bowl, combine whipping cream, sugar and vanilla. Beat with hand held mixer until medium-stiff peaks form. Set aside.

Step 3

In another mixing bowl, beat together cream cheese and ¾ cup sugar until well combined. Fold in the whipped cream with a spatula or wooden spoon until mixed well and smooth. (Alternately, you can use your mixer on low speed.)

Step 4

Spread the cream cheese filling evenly over the cooled crust. Be sure to spread to all sides and corners to seal completely. Chill in the refrigerator for 1 to 2 hours.

Step 5

In medium bowl, dissolve gelatin thoroughly in boiling water. Allow to cool slightly and then stir in the thawed strawberries and can of crushed pineapple.

Step 6

Carefully pour strawberry mixture over chilled cream cheese mixture. Cover tightly with plastic wrap and chill until set, preferably overnight.

Step 7

To serve, cut into squares or slices and top with a dollop of whipped cream.