Pretzel Jello Salad
photo by diner524
- Ready In:
- 1hr 30mins
- 1 1⁄2 cups thin pretzels, crushed (crush them before you measure)
- 3 tablespoons sugar
- 1⁄2 cup butter, melted
- 8 ounces light cream cheese
- 12 ounces Cool Whip (light or fat free is fine)
- 3⁄4 cup sugar
- 2 cups boiling water
- 1⁄2 cup cold water
- 6 ounces strawberry Jell-O gelatin dessert
- 20 ounces strawberries, sliced (fresh or frozen, I used closer to 10 oz)
- Preheat oven to 350 degrees.
- Place pretzels in ziplock bag and crush into small pieces using rolling pin. Measure pretzels after crushing.
- Mix together pretzels, 3 tbsp sugar, and butter.
- Pat pretzel mixture into a 9 x 11 pan and bake for 10 minutes.
- When the crust is cool, mix cream cheese, 3/4 cup sugar and Cool Whip together and spread on crust.
- Bring 2 cups water to a boil and stir in strawberry Jello. Add cold water and mix well.
- Add strawberries.
- Let mixture set until slightly thickened, then pour over cream cheese mixture.
- Refrigerate until jello is firm.
Questions & Replies
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I wish that the recipe had mentioned that you need to refrigerate the pretzel and creamy layers for about 1/2 hour before adding the jello portion, which you also needed to let coagulate in the refrigerator for probably about 1/2 hour as well. All layers were room temperature and when I poured the jello and strawberries over the cream layer, the jello drained straight to the bottom pretzel layer and it was a mess. I'm not going to lie, I still popped it in the refrigerator and had some the next day because I'm addicted to this dish, which was always made by my mother and I never witnessed the creation of it. Now I know better and I hope you do not make the same mistake because this is a great crowd pleaser!
Wow, did this jello salad go over well at our Easter gathering! Everyone loved it and wanted more. It really could be a dessert but it worked really well with our ham dinner, too. Only one problem, I guess I didn't wait long enough when letting the jello set until slightly thickened (there was no time given for this in the directions so I waited about 20 minutes) - and when I poured it over the top, it ended up seeping down into the coolwhip and pretzel layers. This left me with a veryyyyy thin layer on top. Luckily I had another small box of red jello and used that to increase the jello layer. I ended up using frozen (defrosted) strawberries, which worked fine, but next time I will use fresh. Thanks for a winning recipe!
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