Strawberry Pretzel Jello Salad
Ingredients
The crust
-
2 ½
cups
Crushed Pretzels
-
3
Tablespoons
Sugar
-
¾
cup
Unsalted Butter, melted
The filling
-
8
oz
Cream Cheese, room temperature
-
½
cup
Sugar
-
2
cups
Whipped Cream Topping (like Cool Whip®)
The gelatin topping
-
2
(16 oz) bags
Frozen Unsweetened Sliced Strawberries (or 2 pounds of fresh, sliced)
-
1
Tablespoon
Sugar
-
2
(3 oz) packages
Strawberry Gelatin
-
2
cups
Boiling Water
Instructions
- Preheat the oven to 350°F.
- Combine crushed pretzels, sugar, and melted butter in a bowl, then press into a 9"x13" baking dish.
- Bake for 10 minutes and let cool completely.
- In a mixing bowl, beat cream cheese and sugar until combined, then mix in whipped cream topping.
- Spread the cream cheese mixture over the cooled pretzel crust and chill in the fridge.
- Mix strawberries with 1 tablespoon of sugar and set aside.
- Dissolve the gelatin in boiling water and then stir in the strawberries.
- Chill the gelatin mixture until it thickens slightly, then pour it over the cream cheese layer.
- Return to the fridge until set, then cut into squares and serve with whipped cream.
Nutrition Facts (estimated)
Servings
14
Calories
274
Total fat
16g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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