A classic Jell-O pretzel salad dessert that I make with heavy whipped cream, cream cheese and fresh in-season berries.
Reviving a Family Favorite
My wife has always been a big fan of the strawberry Jell-O pretzel salad that my mom makes. It starts with a buttery pretzel crust, has a Cool Whip filling in the middle, and is topped with strawberry Jell-O mixed with frozen strawberries. It’s salty, sweet, and creamy all at once.
She asked me to make one for this past 4th of July, and I decided to put my own spin on the recipe in the name of flavor. Instead of using Cool Whip, I whipped heavy cream with sugar and incorporated in some cream cheese. I also swapped the strawberry Jell-O for raspberry and used fresh fruit instead.
We’re spending the summer in the Pacific Northwest, and the berries here are absolutely amazing. I’ve come across varieties I’d never seen before—like boysenberries—and I knew I had to incorporate one of them into this pretzel salad.
Use whatever fresh, in-season berries you can find, and I promise this will be a dessert that’s more than just nostalgic.
Ingredients
Here is what you will need to make this from the store:
- Pretzels - It doesn't matter if you use sticks or twists, you are smashing them up anyway.
- Sugar - I prefer to use cane sugar. My favorite is Zulka Morena Pure Cane Sugar.
- Butter - I only ever buy salted butter.
- Box of Raspberry Jell-O - If you can't find raspberry you can use strawberry or their mixed berry flavor. You can use store brand as well.
- Fresh berries - Any time of raspberries, blackberries, blueberries (more on berries in a moment)
- Box of cream cheese - I have discovered the box of cream cheese from Costco is a great value. You get 6-8oz boxes in the box for less than $7. While not being a good price years ago with today's cream cheese prices, it's the best value I have found.
- Heavy whipping cream - Make sure it says heavy whipped cream, not just whipped cream.
Fresh Berries
Right now, I’m in Oregon, which has more types of berries than I’ve found anywhere else in my travels across the country. Here’s an example of some berries I picked up at a farmers market in Oregon City:
The berries on top are called Tayberries—they're a cross between a raspberry and a blackberry. On the bottom are Boysenberries, which are a cross between several different types of berries. The best way to describe them is as the most plump, juicy blackberry you’ve ever tasted. If you want to learn more about them check out the post I did comparing boysenberries to blackberries and marionberries.
For the recipe, I chose to use the Boysenberries. Any type of blackberry blueberry, strawberry or raspberry will work—the key is to get them as local as you can for the freshest flavor!
Tips
The crust is easy to make—just combine crushed pretzels with butter. One important thing to note: my recipe calls for 2 cups of crushed pretzels, so make sure to measure them after crushing, not before.
A couple of things to know about making the Jell-O. First, ignore the instructions on the box—you’ll use only 2 cups of water instead of the 4 it calls for. This gives you a firmer, more flavorful Jell-O layer.
Second, if you notice a lot of foam on top while making the Jell-O, you can skim it off with a slotted spoon.
Once you’ve made the Jell-O, mix in your berries. Then let it sit until it has thickened to a jelly-like consistency—but not completely set.
The heavy cream and cream cheese layer is made by whipping the cream until it’s just shy of stiff peaks, then slowly adding in the cream cheese, one tablespoon at a time.
Once combined, spread the mixture over the pretzel crust, making sure to cover it completely.
Once the Jell-O has reached a jelly-like texture, spread it over the heavy cream and cream cheese layer. Then place the dessert in the fridge to chill. Do not cover it with plastic wrap until the Jell-O is fully set—otherwise, it will stick to the top.
Mixed Berry Layered Jell-O Pretzel Salad
Ingredients
For the pretzel crust
- 2 cups crushed pretzels (measure after crushing)
- 3 TBS sugar
- ¾ cup butter, melted
For the Jell-O Layer
- 1 6oz box raspberry Jell-O
- 10 oz fresh berries (any combination of blackberries, raspberries, blueberries, or strawberries)
- 2 cups boiling water
For the Cream Layer
- 8 oz cream cheese, softened
- 8 oz heavy whipping cream
- 1 cup sugar
Instructions
- Preheat an oven to 400 degrees. Get out a 9x13 baking dish.
- Crush up the pretzles until you have 2 cups worth of crushed pretzels. Combine them in a bowl with the melted butter and sugar. Then add to the baking dish.
- Bake for 8 minutes. Remove and let the crust cool completely.
- Next make the Jell-O by dumping the powder into the bottom of a bowl, then adding in 1 cup of boiling water to dissolve the powder and then 1 cup of cold water.
- If your Jell-O has too much foam on top you can skim it off using a slotted spoon.
- Mix your berries into the Jell-O.
- While the Jell-O is setting up (don't let it fully set up, it should be the texture of jelly) you are going to make the middle layer of heavy cream and cream cheese.
- Meanwhile, prepare the cream layer. In a stand mixer or large bowl, whip the heavy cream with the sugar until soft peaks form (the peak should droop slightly when you lift the whisk).
- Add the softened cream cheese, 1 tablespoon at a time, mixing well between each addition. Continue mixing until stiff peaks form (the peak should stand straight up when the whisk is lifted).
- Now it's time to assemble - place the heavy cream/cream cheese on top of the pretzel crust, making sure to cover it completely.
- Then add the Jell-O on top, spread to make an even layer.
- Refrigerate uncovered until the Jell-O has completely set up before serving. I would give it a couple hours to chill.
- Use a knife to cut out slices.
- Store leftovers in the fridge. Now you can cover it with plastic wrap.
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