2 hrs 7 mins
I recently saw this recipe on "The View". All the ladies thought it was 'really good', except for Barbara Walters who thought it was just 'good'. I haven't prepared it yet but would like to know your opinion. I like Cool Whip for it's convenience but, for those who prefer real whipped cream try my recipe for Stabilized Whipped Cream. I've guesstimated the servings and prep time which includes allowing the jello to set. NOTE: Fresh pineapple should NOT be used in this recipe or any other recipe containing Jello because the jello will not set. This is 'not true' with canned pineapple.
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Units: US | Metric
- 2 cups crushed thin unsalted pretzels
- 3 tablespoons sugar
- 3/4 cup melted butter
- 1 (8 ounce) package Philadelphia Cream Cheese
- 1 cup sugar
- 1 (8 ounce) container Cool Whip
- 1 (6 ounce) package strawberry Jell-O gelatin dessert
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries, thawed
- 1 (8 ounce) can crushed pineapple (DO NOT use fresh pineapple)
- 1Mix pretzels, 3 tablespoons sugar and butter.
- 2Spread mixture over bottom of a 9x13 inch baking dish.
- 3Bake at 400°F for 7 minutes.
- 4Let cool 1 hour.
- 5Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture.
- 6Dissolve strawberry Jello in 2 cups boiling water.
- 7Add frozen strawberries and pineapple.
- 8Chill until partially jelled.
- 9Then pour over the cream cheese mixture.
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Nutritional Facts for Strawberry Jello Pretzel Salad
Serving Size: 1 (191 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 385.1
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 15.0 g
- Cholesterol 51.3 mg
- Sodium 235.3 mg
- Total Carbohydrate 45.0 g
- Dietary Fiber 1.1 g
- Sugars 41.8 g
- Protein 2.8 g
The following items or measurements are not included: