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Strawberry Jello Pretzel Salad

by Deliciously Organic on December 22, 2009

My Grandma has been serving strawberry jello pretzel salad at Christmas dinner ever since I was a little girl and it’s one of the most requested dishes each year. The traditional recipe is made with cool whip, loads of white sugar and of course, a packet of jello. Last year while having a plate-full at my Grandma’s house, I decided I was going to figure out a way to re-vamp the recipe to use all organic ingredients. The jello was the most difficult for me.  I laughed at myself as I made 8 or so batches one afternoon until I got just the right consistency. Don’t as me why, but I’ve always had a problem cooking with gelatin. The end result was worth all of the trouble though. The salad has a sweet-salty crust, a smooth sweetened layer of cream cheese and homemade jello with strawberries to top it all off.  It’s a plate of gooey yumminess. Who could resist?
Strawberry Jello Pretzel Salad

Serving Size: Serves 8-10

Strawberry Jello Pretzel Salad


  • 2 3/4 cups crushed pretzels (I like to use spelt pretzels)

  • 1 1/4 cups melted butter

  • 3 tablespoons organic whole cane sugar or sucanat (to read more click here)
  • 12 ounces cream cheese, preferably cultured
  • 1 cup maple syrup

  • 1 1/2 cups sour cream, preferrably cultured 

  • 1 1/2 teaspoons vanilla

  • 1 1/2 cups whipped cream
  • 10 ounces frozen strawberries, thawed and chopped

  • 1 1/2 cups pomegranate juice

  • 1/4 cup orange juice

  • 2 tablespoons unflavored gelatin (I prefer this brand)
  • 1/2 cup chopped pecans (optional)


Preheat oven to 350 degrees. Mix crushed pretzels, melted butter and whole cane sugar together in a large bowl. Press into bottom of a 13x9 baking dish. Bake for 10 minutes. Let cool completely.

Cream cream cheese, maple syrup, sour cream, and vanilla together. Fold in whipped cream. Spread 2/3 of mixture on cooled pretzel layer.

Sprinkle gelatin over 1 cup pomegranate juice, and let sit for 5 minutes. Pour remaining 1/2 cup pomagranate juice and orange juice into a saucepan and heat until 100 degrees (it is very important that the juice does not get too hot or it will kill the gelatin). Pour heated juice into gelatin mixture and stir until gelatin has dissolved. Add strawberries, cover and place in the refrigerator for about 1 hour until just beginning to set. When gelatin is just beginning to set, pour it over the cream cheese mixture to create a third layer. Cover and refrigerate overnight.
Before serving top with remaining cream cheese mixture and sprinkle with pecans.

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{ 9 comments… read them below or add one }

Carl December 23, 2009 at 12:41 am

Everything looks wonderful!Merry ChristmasCarl


momentsinaneye December 23, 2009 at 7:53 pm

Hi, Coming to you by way of SITS. Great pictures of some great food. Can't wait to try one. thanks for letting me visit.


Quasi Serendipita December 24, 2009 at 3:08 pm

That sounds really delicious! Visiting from SITS to say happy Christmas :)


The Local Cook December 27, 2009 at 3:29 pm

Thank you, thank you! This is a favorite in my extended family too, but I'm trying to get away from processed foods. Definitely bookmarking this!


Emily January 2, 2010 at 8:26 pm

You dont have a link on the "I like this version of gelatin" – Can you post or update what that brand of gelatin is that you like, please? Thank you.


Gina January 8, 2010 at 7:38 pm

Thanks for figuring all this out. pretzel jello has been a Holiday family favorite for years, but now that I have embarked on a new way of eating, it is great to know that there is a healthy alternative out there.


Erin June 1, 2012 at 5:31 pm

Thank you!! I just whipped this up tonight and cannot wait to try or tomorrow!!


Naomi Bullis March 2, 2014 at 9:07 pm

Looks delicious… can you tell me if the whipped cream you used is homemade or did you use an organic store bought? Thank you


Deliciously Organic March 3, 2014 at 11:06 am

I use homemade whipped cream. Just take a cup of heavy cream and whip it until soft peaks form.


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