Strawberry Crush Jello With Pretzels combines a delightful crunch with sweet, creamy layers. The dessert is a crowd-pleaser, bringing together the tangy taste of strawberries and the salty goodness of pretzels in a wonderfully refreshing dish.
For anyone with dietary restrictions, you might swap margarine for a dairy-free alternative or use gluten-free pretzels if needed. Fresh strawberries can replace frozen ones for a fresher flavor, but make sure to adjust the sweetness since fresh strawberries can vary in taste. The cream cheese can be replaced with a vegan cream cheese for a dairy-free option, aligning the dish with different dietary preferences.
Pudding & Mousse
Strawberry Crush Jello With Pretzels Recipe
Ingredients
- 9 ounces pretzels, crushed
- 3/4 cup melted margarine
- 3 tablespoons sugar
- 8 ounces cream cheese
- 3/4 cup confectioners’ sugar
- 9 ounces Cool Whip
- 6 ounces strawberry Jell-O gelatin dessert
- 2 cups boiling water
- 16 ounces frozen strawberries, thawed
Instructions
- Preheat your oven to 350 degrees.
- In a medium bowl, mix 9 ounces of crushed pretzels, 3/4 cup of melted margarine, and 3 tablespoons of sugar until well combined. Press the mixture into the bottom of a 13×9 pan and bake for 10 minutes. Allow it to cool completely.
- In another bowl, beat together 8 ounces of softened cream cheese and 3/4 cup of confectioners’ sugar until smooth and creamy. Gently fold in 9 ounces of Cool Whip until just combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust in the pan. Refrigerate for several hours to set.
- For the topping, dissolve 6 ounces of strawberry Jell-O in 2 cups of boiling water, stirring until fully dissolved. Let it cool slightly before adding in 16 ounces of thawed strawberries, mixing well.
- Allow the Jell-O mixture to sit until it begins to thicken slightly, then pour it over the cream cheese layer. Refrigerate until the Jell-O is firm, which should take a few hours.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: