Strawberry Pretzel Jello

In a bowl combine the pretzels butter and sugar. This Jello pretzel dessert is a throwback to childhood dessert memories that many of us have.

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It is the perfect summer dessert and so festive for patriotic holidays.

Strawberry pretzel jello. Fold in whipped topping. Strawberry Pretzel Jello Salad is a throwback dessert salad thats easy and refreshing on a warm day. Next take a 9 x 13 inch pan and spray it with non stick spray and press the pretzel mixture at the bottom of it.

How to prepare Strawberry Jello Pretzel Salad. Set aside to cool to room temperature. This strawberry pretzel dessert recipe or raspberry is super easy and so tasty.

After it has solidified remove from refrigerator. 1-2 hrs 8 reviews 3 comments. Chop the pretzels on a cutting board with a sharp knife.

Refrigerate until partially set about 1 hour 45 minutes. 2 cups crushed pretzels 34 cup melted butter 14 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. And no one is going to guess that.

Strawberry Pretzel Jello Salad is the perfect side dish or dessert. Add 2 cups boiling water and boxed strawberry Jell-O to a mixing bowl and mix well until dissolved which takes about about 3. Spread over pretzel layer.

In medium bowl stir together the gelatin mix and boiling water until the mix is dissolved. Just wait until you try it. Crush 2 12 cups pretzels in a sturdy ziploc bag using a rolling pin.

Mix well and press mixture into the bottom of a 9x13 inch baking dish. Pour jello mixture on top. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved.

2 Combine pretzel crumbs 14 cup sugar and butter. At first it may sound weird to use pretzels in the crust but believe me it works. Start with melting butter and sugar in a pan using medium heat and then add crushed pretzels and stir.

Strawberry Pretzel Jello Salad is one of my familys favorite summer desserts. Cool on a wire rack. 2 Heat oven to 350 F.

In a medium sauce pan melt 8 Tbsp butter then add 14 cup sugar and stir. Stir together gelatin and 2 cups boiling water until dissolved. Step 1 Preheat oven to 400 degrees F 200 degrees C.

Press into an ungreased 13x9-in. Press onto bottom of 13x9-inch pan. Strawberry Pretzel Jello Salad has a pretzel crust a sweet cream cheese filling and a strawberry jello top layer with real strawberry pieces.

Heat oven to 350F. Step 2 Stir together crushed pretzels melted butter and 3 tablespoons sugar. Its the perfect sweet and salty food with a crunchy pretzel crust sweet cream cheese middle and a strawberry jello topping.

Beat softened cream cheese 5 tablespoons sugar and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. It hits the sweet creamy crunchy salty notes in excellent balance. Preheat oven to 350.

Mix in frozen strawberries and stir until thawed. Bake at 350 for 10 minutes. Pour the gelatin mix over cream cheese holding back the strawberries.

Layer sliced strawberries on top of pretzel crust. This Jello pretzel dessert recipe is a new twist on the classic with strawberry or raspberry jello a cream cheese layer and pretzel crust. Make Strawberry Layer Start with the strawberry layer as the Jell-O and Strawberries need some cold time to partially set in the fridge for the last layer.

Dissolve the jello as the directions states for this recipe. This is a semi-homemade version that includes a couple of shortcuts that are great time savers. Measure the 2 cups of pretzels whole before chopping them up.

Chill 1 hour or until partially set. Spread the cream layer all the way to the sides of the pan so it seals the crust and protects it from the jello layer. In fact we often serve it as a side dish.

Dissolve gelatin in boiling water. Bake for 10 minutes at 350 F and then leave to cool completely. Mix cream cheese and sugar until well combined.

Once the cooled liquid has been poured place the strawberries around the. Mix crushed pretzels margarine and brown sugar and press into 13 x 9 pan. Cover with plastic wrap and refrigerate four hours.

Bake for 10 minutes.

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