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3-Layer Pretzel Jello Salad

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3-Layer Pretzel Jello Salad
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Makes: 12 servings adjust



Step 1

Preheat oven to 350 degrees. Spray 9x13 glass baking dish with cooking spray.


  • 34 cup Butter, melted
  • 2 teaspoons Sugar
  • 3 cups Pretzels, crushed but still somewhat chunky

Step 2

Mix melted butter, sugar and pretzels together and pat into bottom of prepared baking dish. Bake at 350 for 10-12 minutes. Allow to cool a bit and then refrigerate until COLD. This will allow the butter to harden back up and keep the pretzel layer from falling apart when you spread the cream cheese layer.


  • 34 cup Sugar
  • 8 ounces Cream Cheese, softened at room temperature
  • 1 Cool Whip, regular size; thawed

Step 3

Beat sugar into cream cheese until creamy. Stir in Cool Whip. Spread over cold pretzel layer. NOTE: Make sure to spread it all the way to the sides of the pan. This will prevent the jello layer from seeping through to the pretzel layer.

Step 4

Put baking dish back into the refrigerator to firm up while you make the strawberry layer.


  • 1 container Frozen Strawberries, sliced, sweetened; 16-20 oz
  • 1 large Strawberry Jello, 6 oz size
  • 2 cups Boiling Water

Step 5

Put strawberries into a bowl and break them up a bit with a fork or your hands (helpful if you take them out a little bit early so they are still frozen but thawed just a little bit). Dissolve Jello in boiling water. Stir strawberries in. Set aside for 15 minutes then slowly pour over cheese layer.

Step 6

Refrigerate until set. Cut into squares to serve.
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