Strawberry Pretzel Jello Shots

Chef’s Note

“A cross between a dessert bar and a Jello shot, these treats are the perfect blend of fruity-sweet and crunchy-salty.”




20-24 shots




  • 3 cups finely crushed pretzels
  • 13 cupsugar, plus 3/4 cup
  • 12 tablespoonsunsalted butter, melted
  • 8 ouncescream cheese
  • 1 12 cupsCool Whip Topping, plus 1 cup for topping
  • 2 (3ounce) packages strawberry Jell-O gelatin dessert
  • 16 ouncesstrawberries, sliced
  • 2 cupsboiling water
  • 1 cupcold water
  • 34 cupvodka
  • 1 cupstrawberry, chopped
  • nonstick cooking spray
  • Directions

  • Preheat oven to 350 degrees. Spray a 9×11-inch glass baking dish with cooking spray. In a large bowl, combine pretzel crumbs, 1/3 cup sugar and melted butter. Press into baking dish in an even layer. Bake until slightly firm, about 12-15 minutes. Set on a wire rack to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and fluffy, about 2 minutes. Remove from the stand and fold in 1 1/2 cups Cool Whip topping. Spread in an even layer over the pretzel crust and refrigerate.
  • Place Jello in a medium bowl and pour over boiling water. Whisk until jello has dissolved, about 2 minutes. Stir in the cold water and vodka. Let cool to room temperature, then pour over the cream cheese layer. Refrigerate until jello is set, about 6-8 hours.
  • Cut into 1-inch squares. Place remaining 1 cup Cool Whip is a pastry bag fitted with a large star tip. Pipe dollops on the squares and top with chopped strawberries.
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