About this recipe
These Strawberry Pretzel Jello Salad Cups turn the classic pretzel jello salad into cute individual desserts. You get a salty pretzel crumb layer, a creamy cheesecake-style filling, and a bright strawberry gelatin layer with fresh strawberries, all in clear cups that show off the layers beautifully.
Ingredients
Pretzel crumb layer
- 1 1/2 cups crushed pretzels (small crumbs with some texture)
- 5 tbsp unsalted butter (melted)
- 2 tbsp brown sugar
Creamy filling
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (or sweetened whipped cream)
Strawberry gelatin layer
- 1 box strawberry gelatin dessert mix (3 oz box)
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups fresh strawberries (sliced or diced)
Optional topping
- 1/2 cup whipped topping (for serving)
- 8 whole small pretzels (for garnish)
- 4 whole strawberries (halved for garnish)
Equipment
Mixing Bowls
Hand Mixer
Measuring Cups
Serving Cups
Spoon
Instructions
- 1
Make the gelatin
Whisk the strawberry gelatin mix with boiling water until fully dissolved. Stir in the cold water, then let it cool at room temperature for 15 to 20 minutes until no longer hot.
- 2
Make the pretzel crumbs
Stir together the crushed pretzels, melted butter, and brown sugar until the crumbs are evenly coated. Let the mixture cool slightly if the butter is warm.
- 3
Make the creamy filling
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping until the filling is creamy and fluffy.
- 4
Layer the cups
Divide the pretzel crumbs between 8 clear cups. Add a layer of creamy filling over the crumbs, spreading it gently to cover the pretzel layer.
- 5
Add strawberries and gelatin
Add sliced strawberries over the cream layer, then carefully spoon or pour the cooled gelatin over the strawberries.
- 6
Chill and serve
Refrigerate the cups for at least 4 hours, or until the gelatin is fully set. Top with whipped topping, a pretzel, and a strawberry half right before serving if you like.
Tips
- Let the gelatin cool first: Pouring hot gelatin over the cream layer can melt it, so let the gelatin cool until it is no longer hot.
- Seal the cream layer: Spread the cream filling all the way to the edges of each cup to help keep the pretzel crumbs from getting too soggy.
- Add garnish right before serving: Pretzel garnishes soften in the refrigerator, so add them just before serving for the best crunch.
Substitutions
- Use frozen strawberries: Thawed frozen strawberries can work, but drain them well so the gelatin layer does not become watery.
- Use homemade whipped cream: Sweetened whipped cream can replace whipped topping if you prefer a homemade filling.
- Change the flavor: Try raspberry gelatin and raspberries, or mixed berry gelatin with a mix of fresh berries.
Storage
Refrigerator
Store covered cups in the refrigerator for up to 3 days. Best texture: The pretzel layer is crunchiest the first day, but the cups still taste good after chilling longer. Freezer: Freezing is not recommended because gelatin and cream layers can change texture after thawing.
Nutrition
- Serving Size
- Calories
- 285
- Protein
- 4g
- Carbohydrates
- 31g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 22g
- Sodium
- 260mg
FAQ
Can I make Strawberry Pretzel Jello Salad Cups ahead of time?
Yes. They are great make-ahead desserts. Chill them until set and add crunchy pretzel garnish right before serving.
Can I make this in a baking dish instead of cups?
Yes. Layer everything in an 8-inch square dish or a similar small dish, then chill until the gelatin is set.
Why did my cream layer melt?
The gelatin was probably too warm. Let it cool until it is no longer hot before spooning it over the cream layer.
Recipe Card
Strawberry Pretzel Jello Salad Cups
Layered dessert cups with salty pretzel crumbs, creamy cheesecake filling, strawberries, and strawberry gelatin.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 270 min
- Servings
- 8
- Category
- Dessert Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pretzel crumb layer
- 1 1/2 cups crushed pretzels (small crumbs with some texture)
- 5 tbsp unsalted butter (melted)
- 2 tbsp brown sugar
Creamy filling
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (or sweetened whipped cream)
Strawberry gelatin layer
- 1 box strawberry gelatin dessert mix (3 oz box)
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups fresh strawberries (sliced or diced)
Optional topping
- 1/2 cup whipped topping (for serving)
- 8 whole small pretzels (for garnish)
- 4 whole strawberries (halved for garnish)
Instructions
- Make the gelatin: Whisk the strawberry gelatin mix with boiling water until fully dissolved. Stir in the cold water, then let it cool at room temperature for 15 to 20 minutes until no longer hot.
- Make the pretzel crumbs: Stir together the crushed pretzels, melted butter, and brown sugar until the crumbs are evenly coated. Let the mixture cool slightly if the butter is warm.
- Make the creamy filling: Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping until the filling is creamy and fluffy.
- Layer the cups: Divide the pretzel crumbs between 8 clear cups. Add a layer of creamy filling over the crumbs, spreading it gently to cover the pretzel layer.
- Add strawberries and gelatin: Add sliced strawberries over the cream layer, then carefully spoon or pour the cooled gelatin over the strawberries.
- Chill and serve: Refrigerate the cups for at least 4 hours, or until the gelatin is fully set. Top with whipped topping, a pretzel, and a strawberry half right before serving if you like.
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