Thursday, January 5, 2012

Don't Disrespect the Jello: Pretzel Salad Recipe

Submitted by Linda
Maybe it's because I grew up in a home where Jello was a mainstay of our dinnertime menu, almost considered a food group. Maybe because it was a staple at my midwest family gatherings (and funerals). Somehow jello seems 'old school', outmoded by our healthy 'California' cuisine. Well, this recipe had me taking back all the mean things I've said about Jello!

Let me point out, that the two times it's been served to me, it was brought to an event by younger women. So even the younger crowd knows what's good! This Christmas eve, I took it to our big 'soup supper' family gathering, and folks were asking for the recipe. One sister in law told me later in the week that she kept wishing for the pretzel salad!

The secret, I think, is the combination of the salty-sweet-crunchy pretzel base (some people don't even realize it's pretzels), combined with the creamy layer and the fruity layer. Yummm!

It's made in a 9x13 dish, and looks like this before it's cut. (If you don't want to cut it to serve, then by all means prep it in a prettier dish.) Little blobs of the creamy layer have peeped up into the fruit layer. No worries! I'll just cut around those sections (and then I'll eat them later-ha).
And here it is plated up!

Pretzel Salad

This recipe takes awhile because of the wait time for cooling and setting the jello. Start this one in the morning, or make it the day before.


  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 2 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened (I use low fat)
  • 1/2 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) packages red jello (I like Blackberry Fusion)
  • 2 cups boiling water
  • 1 (12 ounce) package frozen fruit medley or strawberries (pureed)


  1. Preheat oven to 350 degrees F.
  2. Stir together crushed pretzels, melted butter and 2 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.(Be sure it is really cool before adding the next layer!)
  4. In a large mixing bowl cream together cream cheese and 1/2 cup sugar. Fold in whipped topping. Refrigerate for about 10 minutes. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Add fruit puree and mix well. Refrigerate until jello begins to thicken (about the consistency of egg whites), then pour and spread over cream cheese layer. Refrigerate until set.

1 comment:

kate wallace said...

We might have to try this with gluten-free pretzels!