My one Son-In-Law makes a pretzel jello somtething like yours, don't know if the ingredients are the same. He makes it at Easter for a family get together.

I make this same Pretzel Jello Layered dessert. It is so good. I have tried it with raspberry jello and raspberries instead of the strawberries.....hard to believe but it is even better with the raspberries for our taste buds anyways.

This sounds like dessert, not salad!
Thanks for the timely post - I belong to a school staff lunch club and my turn to provide the meal is quickly approaching. They're going to get this, but I'll call it dessert. :-D

Well what ever you want to call it. it sounds really good it's, making my mouth water just thinking about it

I make this all the time for potlucks and it always disappears and gets rave reviews!! soooooooo good!!

mmmmmmmmmmmmmmmmmm good like cambells soup lol

This is just a wonderful dessert.

The reason you use pretzels (or bugles) is because you want the salty/sweet contrast. Graham crackers or cookie crumbs won't give you the same effect.

Completely cool the pretzel crust after it is baked.

Spread on the cream cheese layer and refrigerate so it gets as firm as it can. Be sure to spread it all the way to the edges so it touches the pan all around. Otherwise, your Jello may seep down under the crust and make it soggy.

Add the frozen strawberries (with juice) to the hot dissolved Jello and stir until the berries and juice completely melt and keep stirring until the Jello thickens and has consistency of raw egg white. Then pour it over the cream layer. It won't seep under the crust. It won't melt the cream layer and it will jell all that much faster. You will have success every time and it is luscious!

yummie i have to try that one day sound so good

If I make this on a Wednesday, will it still be good to eat on Friday?

I would think it would still be good on Friday, but my directions say to make it the day before and let it refrigerate overnight.
Can't you make it on Thursday? Perhaps you could bake the crust on Wednesday, wrap it well and set it aside until Thursday. You could probably also make the cream cheese filling on Wednesday and just keep it in a bowl until assembly sometime on Thursday.

Stop to think of it, on those few occasions when I did have leftovers, they were just as good the second day, so go ahead and make it Wednesday for Friday. Just make sure you spread the cream filling all the way to the edges of the pan to seal it.
I'd love to know how it turns out for you.