Description
Cherry Jello Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy cream cheese layer, and a fruity cherry Jello topping.
Ingredients
- 2 cups crushed pretzels
- ¾ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces whipped topping (such as Cool Whip), thawed
- 6 ounces cherry Jell-O (2 boxes, 3 oz each)
- 2 cups boiling water
- 20 ounces crushed pineapple, well drained
- 21 ounces cherry pie filling
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Press firmly into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes. Let the crust cool completely.
- Beat the softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in the whipped topping until fully combined.
- Spread evenly over the cooled crust, making sure to seal all the way to the edges of the pan. Refrigerate while preparing the topping.
- Dissolve the cherry Jell-O in 2 cups boiling water, stirring for about 2 minutes. Allow it to cool to room temperature.
- Stir in the well-drained crushed pineapple and cherry pie filling.
- Carefully pour the cherry mixture over the cream cheese layer. Refrigerate for 4–6 hours, or until the Jell-O is completely firm.
- Slice into squares and serve chilled. Store covered in the refrigerator for up to 3 days.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Do not let the Jell-O mixture begin to set before pouring it over the cream cheese layer.
- This dessert can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg