This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Strawberry Pretzel Jello
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- #53688
serves/makes:
ready in:
1-2 hrs
1-2 hrs
8 reviews
3 comments
ingredients
2 cups crushed pretzels
3/4 cup melted butter
1/4 cup sugar
1 tub (9 ounce size) Cool Whip
1 cup sugar
8 ounces cream cheese
2 packages (3 ounce size) strawberry gelatin powder
1 package (16 ounce size) frozen sweetened strawberries
1 cup boiling water
directions
For Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350 degrees F for 10 minutes. Cool to room temperature.
For White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust.
For Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.
added by
cookingczar
nutrition data
542 calories, 27 grams fat, 70 grams carbohydrates, 5 grams protein per serving.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
July 4, 2013
The pretzel layer is definitely too thin. Double it and you'll be happier with this recipe. Otherwise, it's just what I remember from growing up in Wisconsin.
March 15, 2012
The pretzel layer isn't supposed to really be a "crust" as you would think of it. It covers the bottom of the pan sparsely. We like the pretzel layer, so I put in 3 cups of pretzel, increase the butter to 1 cup and the sugar in the crust to 4 Tablespoons. If you leave the jello a little hot before you pour it, it will soak into the other layers, which is really good. It's good the other way, too. We like it when the layers mix a little. This is a great, quick pretty side dish that I have never seen anyone turn down.
November 14, 2011
One of the women in the Bible Study group brought this dish, it was a big hit. Every one asked for the recipe to be e-mailed to them. I did increase the jello when I made it for my family.
April 23, 2011
I made this a long time ago for a wedding reception(many batches). It was the hit of all the food.
This is a great recipe however, some things need to be changed. First, you need to double the pretzel mix. The amount given does not cover the bottom of a 9 X 13 pan. Second, use two cups of boiling water or double the jello. Again this amount does not cover a 9 x 13 pan. Third, DO NOT let the jello sit for an hour. Literally within minutes it is two thick to use. I had to go to the store 2 additional times to get more jello and re-do this step.
i've ate this before & loved it!!! i'm going to try & make it,posibily with peach jello or raspberry..yummm!!
June 21, 2009
I made this for a birthday for my friend at work. Everyone loved it-even the picky eaters. I am also making it for July 4th and using strawberry-banana jello for a different taste.
May 24, 2009
I thought the easy of this recipe was great, however I agree with previous comment not enough jello to spread. I will make again, maybe when i add the strawberries will add 1/2 cup cold water to mix to soft set before spreading over cream cheese mixture
Family favorite at holiday times. Pretzels taste like nuts. I layer mine in a compote bowl and it looks beautiful.
November 22, 2007
I made this recipe for Thanksgiving this year. Of 8 other salads, mine was the only one without leftovers. Even the kids loved it. Being a diabetic, I used Splenda instead of sugar. I also 2 cups boiling water for the jello. It made just the right amount. It was a WINNER
August 27, 2007
The recipe is great but there's something not right about the jello measurements. There's not enought jello to cover the masterpiece.