Here’s a delicious Red, White, and Blue Pretzel Salad recipe — a patriotic twist on the classic strawberry pretzel salad, perfect for the 4th of July, Memorial Day, or any summer gathering!
🇺🇸 Red, White, and Blue Pretzel Salad
Ingredients:
Crust:
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2 cups crushed pretzels
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¾ cup unsalted butter, melted
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3 tbsp granulated sugar
Cream Cheese Layer (White):
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8 oz cream cheese, softened
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¾ cup granulated sugar
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8 oz whipped topping (like Cool Whip)
Jello Topping (Red and Blue):
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1 (6 oz) package strawberry or raspberry Jello
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1 (6 oz) package blueberry Jello (or use blue raspberry if preferred)
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2 cups sliced fresh strawberries
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1 cup fresh blueberries
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4 cups boiling water (2 cups for each Jello flavor)
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2 cups cold water (1 cup for each Jello flavor)
Instructions:
1. Make the Pretzel Crust:
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Preheat oven to 350°F (175°C).
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Mix crushed pretzels, melted butter, and sugar in a bowl.
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Press mixture firmly into a 9×13-inch baking dish.
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Bake for 10 minutes. Let cool completely.
2. Prepare the Cream Cheese Layer:
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Beat softened cream cheese and sugar until smooth.
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Fold in whipped topping until well combined.
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Spread evenly over the cooled pretzel crust. Make sure it touches all sides to seal (prevents Jello from leaking down).
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Chill in the fridge while you prepare the Jello.
3. Prepare the Jello Layers:
Option A (Layered Look):
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Dissolve the blue Jello in 2 cups boiling water, then add 1 cup cold water. Let cool until just slightly thickened (chill ~20–30 min).
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Fold in the blueberries. Carefully pour over cream cheese layer. Chill until fully set (1+ hour).
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Repeat with red Jello and sliced strawberries. Pour over the set blue layer. Chill until firm, about 2–4 hours.
Option B (Swirled Look):
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Combine both sets of Jello with the fruits in one bowl once cooled and slightly thickened. Gently pour over the cream cheese layer and chill until set (this gives a marbled red/blue effect).
To Serve:
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Cut into squares.
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Top with extra whipped topping and a few fresh berries if desired.