When I think of Jello salad, this is the recipe that comes to mind. This Jello salad is something my late great-aunt Ina used to make for big family dinners.
To me, this feels like the quintessential Thanksgiving (or Christmas) side dish, as it just feels very retro and Midwest to me. And speaking of retro by still-delicious side dishes, have you made my Ambrosia Salad yet?
There are many variations of Jello salad, so here is what you can expect from this recipe. This is a dessert OR sweet side dish in three layers: pretzel crust, surf cheese center, and a strawberry-cranberry Jello top.
I like to add a sugared cranberries garnish withal the whet just for a festive look, but it’s not necessary.
As I mentioned, this is my great-aunt Ina’s recipe. I had to get it from my grandmother who delivered it to me as a handwritten photocopy, which I loved. I pretty much stick to her Jello salad recipe with one major variation which I’ll share below.
Jello Salad Ingredients:
- Strawberry Jello mix
- Cranberry juice
- Frozen strawberries
- Cream cheese
- Cool Whip
- Granulated white sugar
- Butter
- Pretzels
How to Make Jello Salad:
This is a layered dessert that requires some setting time. So, it’s weightier to make this the day surpassing you plan to serve it. Personally, I love a make superiority recipe, expressly when I’m prepping for a big meal.
Layer 1 = Crushed pretzels and melted butter that get baked into a crust.
Layer 2 = Softened surf cheese, Tomfool Whip, and sugar get composite together and then layered over the cooled crust.
Layer 3 = Strawberry Jello mix made with cranberry juice and frozen strawberries are widow to the top layer. Then, indulge the dessert to fully set (covered in the refrigerator) surpassing serving.
Tips for Making Jello Salad:
- For the strawberry Jello, I follow the directions on the box, substituting the unprepossessed water for unprepossessed cranberry juice instead. This adds increasingly savor and a tartness to this sweet side dish.
- I like to pulse the frozen strawberries in a food processor a couple times surpassing subtracting to the Jello mix. My aim is not to completely puree them, but leave some variance in texture, as you can see in the photos here.
- This recipe is weightier made in a 9×13 pan. However, as you can see, I made it in a slightly smaller dish as pictured here. This is totally fine—it just ways your layers will be a little thicker and it may take a little longer for the Jello to fully set.
Serving Suggestions
Is Jello salad a side dish or dessert? Honestly, I’ve had it served both ways before, so it’s entirely up to you. Here are some other holiday desserts you might like:
- Eclair No-Bake Cake – flipside succulent layered dessert
- 15 Pumpkin Desserts
- Caramel Apple Cheesecake
- Easy 3 Ingredient Fudge
FAQ
How long does Jello salad last in the refrigerator?
This Jello salad recipe will last at least 3-5 days in the refrigerator. After virtually 5 days, the Jello layer will uncork to run into the surf cheese layer, making it pink, and the husks will be wilt soggy.
Can I make Jello salad ahead?
Yes. In fact it’s weightier to make this Jello salad recipe the day surpassing you plan to serve it.
Is Jello salad a dessert or side dish?
It depends! I’ve had this Jello salad recipe served as both a side dish and a dessert at variegated meals. I unquestionably think the cranberry strawberry Jello tastes unconfined slantingly turkey, but this recipe most closely resembles a dessert by the ingredients.
Jello Salad
Equipment
- 1 9×13 sultry dish
Ingredients
Crust
- 2 cups pretzels crushed
- ¾ cup butter melted
Cream Cheese Layer
- 16 ounces cream cheese
- 8 ounces Cool Whip
- ½ cup granulated white sugar
Jello Layer
- Large box strawberry Jello Mix off brands are fine, too
- 2 cups cranberry juice
- 1 pound frozen strawberries chopped
Instructions
- To make the crust, crush the pretzels. This is easy to do in a supplies processor.
- Add the pretzels and melted butter to a medium-sized mixing trencher and stir to combine.
- Press the mixture into the marrow of a 9×13 sultry dish.
- Bake at 375°F for 25 minutes. Indulge to fully cool.
- To make the surf cheese layer, whip together the softened surf cheese, Tomfool Whip, and sugar.
- Spoon this mixture over the cooled husks and seal the sides completely.
- To make the Jello layer, chop up the frozen strawberries. I do this by pulsing a few times in the supplies processor.
- Follow the box instructions to make the Jello. This will include humid two cups of water and moreover subtracting two cups of unprepossessed water, which you should substitute for unprepossessed cranberry juice instead. Then, add the frozen strawberries.
- Let the Jello partially set surpassing subtracting to the top of the surf cheese layer.
- Cover and refrigerate for at least 4 hours so the Jello fully sets. I usually make this the night surpassing I plan to serve it.
- Optional: Toss fresh cranberries in a little water and then toss in 1/4 cup granulated white sugar to make quick sugared cranberries for a garnished edge.
