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Pretzel Jello Dessert Recipe
Pretzel Jello Dessert Recipe photo by Taste of Home

Pretzel Jello Dessert Recipe

Read Reviews (8)
4.56 8
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This is one of my mom's favorite desserts. The salty crust tastes so good with the sweet cream cheese filling. —Erin Frakes, Moline, IL
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12-16 servings


  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 1/2 cup cold water

Nutritional Facts

1 serving (1 square) equals 299 calories, 16 g fat (11 g saturated fat), 39 mg cholesterol, 316 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.


  1. In a large bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool completely.
  2. In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled.
  3. For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water; chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares. Yield: 12-16 servings.
Originally published as Pretzel Dessert in Test Kitchen Favorites 2004 2005, p244

Nutritional Facts

1 serving (1 square) equals 299 calories, 16 g fat (11 g saturated fat), 39 mg cholesterol, 316 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.

Reviews for Pretzel Jello Dessert(8)

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Reviewed Jul. 15, 2013

Great tasting. Really like the saltiness of the pretzel crust. However, DO NOT try to travel anywhere and bring this dessert along. The jello topping will shift and crack and open up the middle layer to melt relatively quickly. I made this mistake trying to bring it to a grill-out.

Reviewed Jul. 8, 2013

This recipe tasted great and easy to make; however, 2 cups of crushed pretzels didn't quite cover the bottom of my baking dish so I probably used a total of 3 cups and a little more butter and sugar to balance it out.

Reviewed Nov. 22, 2012

I made this a little different. I used a 9 inch pie crust and put the jello, sliced strawberries, sugar, and cornstarch boiled together poured Into the pie crust. I chilled for two hours. Then beat whipped topping with cream cheese with sugar and vanilla extract. I "frosted" the pie with that and then sprinkled the top with crushed pretzels. Yummy. It was a variation of the above recipe and it was fantastic.

Reviewed Sep. 7, 2012

Where do I begin!! The pretzel mixture started out fine,the cream cheese mixture had way to much sugar in it and the jello took 4 ever to partially set up.I used regular jello but after 1 hour I had to add ice cubes to speed up the process.After it was done the pretzel mixture was soggy,cream cheese was too sweet and the jello firmed up too fast and was lumpy looking on top. When I would try to cut a piece, the jello would slide off. What a waste. I spent close to $10 bucks on this recipe for nothing.I read sll the reviews before I started, but still no luck.

Reviewed Mar. 5, 2012

I would use real whipped cream instead of topping and cut the sugar with WheyLow (real sugars but 1/4 the calories) and probably cut it to 3/4 cup; I think the Jello has plenty of sweetness for this

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