Looking for more dessert recipes? Try Tres Leches Cake or our Berry Cake!
What I love about this Pretzel Dessert:
Real Whipped Cream instead of cool whip makes this recipe stand out. It’s delicious!Crowd Pleaser: The salty and sweet combination of this dessert is enjoyed by everyone, and I never have any leftover!Make Ahead of time, when it’s convenient for you, then just take out of the fridge and serve!
How to Make Pretzel Salad:
Pretzel Layer: Stir crushed pretzels, light brown sugar and melted butter in a mixing bowl. Press firmly into a lightly greased 9×13 inch baking dish. Bake at 350 degrees F for 10 minutes. Remove from oven and allow to cool completely. Cream Cheese Layer: Beat cream cheese and powdered sugar together until creamy. Add whipping cream and beat until cream has stiffened into soft peaks. Spread mixture over the top of the pretzel crust, spreading it all the way to edges of the pan on all sides (so the Jello won’t seep through). Jello Layer: Boil 2 cups water. Add Jello and stir until dissolved. Remove from heat and stir in frozen berries. Set aside to cool to room temperature, then pour over cream cheese layer and refrigerate for 2-4 hours, until Jello has set.
Make Ahead Instructions:
This dessert can be made up to one day ahead of time. Assemble the entire pretzel salad and store it in the fridge until ready to serve.
Recipe Variations:
Strawberry Pretzel Salad: Substitute strawberries instead of raspberries, or use any favorite fruit! Fresh Fruit: I recommend frozen fruit as it helps the Jell-O set up faster. If using fresh berries, layer them on top of the whipped cream mixture in the pan, then pour the prepared room temperature Jell-O mix over the top. Bigger Pretzels Pieces: I crush the pretzels using my food processor because I like them with a finer crumb, but if you like them chunkier in the dessert, add them to a Ziploc bag and use a rolling pin to crush them into pieces.
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