top of page

Pretzel Jello Salad

Prep Time:

20 Minutes

Cook Time:

8 Minutes. Chill for 2-4 Hours.





About the Recipe

Jello desserts were all the rage in the ‘60s, which is where this pretzel jello dessert likely originated. A crunchy, buttery pretzel crust is topped with a sweet cream cheese topping, and then topped with jello mixed with your choice of fruit.


  • 2 1/2 cups crushed pretzels - not too fine (measure after crushing!)

  • 6 tablespoons butter

  • 3 tablespoons granulated sugar

  • 8 oz cream cheese - softened

  • 1 cup granulated sugar

  • 8 oz cool whip

  • 6 oz raspberry or strawberry jello

  • 2 cups boiling water

  • 10 oz frozen raspberries - thawed Or: Fresh Raspberries or Strawberries (hulled & cut bite size)


  • Preheat oven to 350°F. 

  • Combine the jello with the 2 cups of boiling water, set aside to cool to room temperature. 

  • In a medium saucepan add 6 tablespoons butter over medium heat. Once melted add the sugar and crushed pretzels. Stir to coat. Remove from heat and transfer the pretzels to a 9”x13” baking dish. Press the pretzel mixture into an even layer along the bottom of the pan. Bake at 350°F for 8 minutes. Remove from the oven and let cool. 

  • Once the pretzels have cooled add the cream cheese and 1 cup of sugar to a medium bowl. Using a hand mixer, beat until fluffy. Fold in the cool whip until combined. Spread this mixture over the cooled pretzels, making sure to go to the edges to create a tight seal! Refrigerate for 30 minutes.

  • Add the partially thawed fruit to the room temperature jello. Pour the jello mixture overtop of the cream cheese mixture and refrigerate until the jello is set, about 2-4 hours.  

bottom of page