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

Jello Pretzel Salad Recipe

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This recipe for Jello Pretzel Salad is from DARRINGTON DISHES, 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:  
Jello:
Cream Cheese Mix:
2 cups boiling water
1 8-ounce package cream cheese
1 large package jello
1 cup sugar
10 ounces frozen fruit
16 ounce container cool whip,
Crust:
divided
2 cups crushed pretzels

1/2 cup butter, melted

2 tablespoons sugar
Directions:
Directions:
Stir together the water and jello till the jello is dissolved, add fruit and refrigerate until syrupy. Combine crust ingredients and bake at 375º for 10 minutes and let cool. Combine the cream cheese and sugar until smooth, fold in 2/3 of the cool whip. Spread cream cheese mixture over baked crust and pour jello over top and set. Usually takes 3-4 hours in the refrigerator. Top with whipped cream, nuts, etc if desired. Don’t make too early or pretzels will get soggy.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
We really like this with raspberry jello and frozen raspberries. You can use sugar-free jello and not even be able to tell the difference.

 

 

 

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