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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Pretzel Jello Salad Recipe

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This recipe for Strawberry Pretzel Jello Salad is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 oz strawberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzels, (measured before crushing)
1/4 cup granulated sugar
8 Tbsp unsalted butter
8 oz package of cream cheese, softened
1/2 cup granulated sugar
8 oz Cool Whip, thawed in the fridge
1 lb fresh strawberries, hulled and sliced

Directions:
Directions:
Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.

In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

 

 

 

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