Brenda’s pretzel Jell-O salad in 3 layers


Base Layer
2 cups pretzel sticks
2 sticks (1 cup) butter
1/3 cup sugar

Middle Layer
8 oz. (1 block) cream cheese
3/4 cup sugar
8 oz. Cool Whip

Top Layer
1 large packet of strawberry Jell-O
2 cups pineapple juice
2 10-oz tubs of frozen strawberries


Preheat oven to 350 degrees.

Break by hand 2 cups worth of pretzel sticks into 1-inch pieces.

Melt 2 sticks butter in a bowl and then stir in 1/3 cup sugar until well mixed.

Add pretzels to melted butter/sugar mix and stir until all are coated. Take mixture and spread into an even layer in a 9×13 glass baking dish.

Bake pretzel mixture for 10 minutes. Take out and let cool to room temperature.

Next, in a large bowl, cream together with hand mixer the softened 8-oz block of cream cheese and 3/4 cup sugar. Then fold in 8 oz Cool Whip. Once the pretzel layer has reached room temp, spread the Cool Whip mixture evenly on top. Pro tip: make sure the edges are sealed with mixture so the next layer doesn’t seep through.

Last, in a medium saucepan, heat up 2 cups of pineapple juice. Once it reaches a boil, whisk in the large packet of flavored Jell-O. Whisk until dissolved, then turn off burner. Now add in your 2 tubs (10 oz each) of frozen fruit. The fruit will begin to melt in the warm mixture – continue to stir. Once fruit has fully unthawed in Jell-O mixture, let the pan cool to room temperature. Pro tip: if needed to speed up process, rest sauce pan in an ice bath for 20 minutes.

Once the pan/Jell-O mixture has cooled completely, pour over Cool Whip layer.

Place glass pan in refrigerator. Let set for at least 2 hours.

Your pretzel salad is now ready! Enjoy! 

Leave a Reply