Jello Pretzel Salad
February 1, 2010 at 3:24 am | Posted in CoolWhip, CreamCheese, Pretzel, Strawberry | 9 CommentsTags: Dessert, Food, Jello, Photography
Starr told me about this strawberry Jello and cream cheese layered dish with a crushed pretzel crust that was a childhood favorite and a staple at family gatherings in her Pennsylvania hometown growing up. I’ve been wanting try it for a while so I made it for Starr for her birthday. I followed the recipe from The Girl Who Ate Everything. (In retrospect I would have used less Cool Whip, as little as one cup, as my cheese layer came out too runny and sweet.) Happy Birthday Starr!
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Those are not three words I expected to see strung together today! But I guess I should have known better. Hi Victoria
Comment by Handel— February 1, 2010 #
I loved it so much, you are truly the greatest Jello chef of all time. Gush! XX
Comment by starr— February 2, 2010 #
Thank you Starr. I’m so glad you liked it!
Comment by Victoria Belanger— February 2, 2010 #
i’ve had this before and it is delicious! not so good the next day though, the pretzels get soggy.
i love your pictures! and your creative way with jello.
Comment by cindy— March 4, 2010 #
Thank you!
Comment by Victoria Belanger— March 4, 2010 #
This “pretzel cake” is a longstanding favorite in my family – my mom is willing to make it about once a year for a special occasion, and my sister and I, always total opposites, split it – she takes the top layer, and I take the bottom two
Definitely better with frozen strawberries in heavy syrup though.
Comment by shaynaleahk— March 4, 2010 #
Great story! Thank you!
Comment by Victoria Belanger— March 4, 2010 #
Love that website (and yours too!)…have tried this recipe twice. The second time I used half a tub of cool whip and the consistency turned out much better. Also, the pretzels need to be crushed to about 1/4″ pieces or smaller to keep the bottom layer from crumbling. It’s an odd recipe, but it disappears fast!
Comment by Betsy— April 12, 2010 #
If you make sure to totally seal off the pretzel layer with the cool whip layer, then the pretzels wont get soggy.
definitly a favorite down here in western pa.
Comment by Sarah mcknight (@swbmcknight)— June 22, 2012 #