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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.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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.