Strawberry Pretzel Jello Salad




INGREDIENTS
Crust

· 2 1/2 cups Crushed Pretzels (leave some small chunks)

· 3/4 cup Unsalted Butter, melted

· 3 Tbsp Sugar

Filling

· 8 oz Cream Cheese, room temperature

· 1/2 cup Sugar

· 2 cups Whipped Cream Topping

Gelatin Topping

· 2 (3 oz) packages Strawberry Gelatin

· 2 cups Boiling Water

· 2 (16 oz) bags Frozen Sliced Strawberries (or 2 (16 oz) containers of fresh, sliced)

· 1 Tbsp Sugar


Instructions
Make Crust 

· Heat oven to 350° F. 

· Add the crushed pretzels, sugar, and melted butter to a bowl and stir well to combine. 

· Add the pretzel mixture to a 9"13" baking dish and spread in an even layer across the bottom. Use a glass to press the crust down. 

· Bake at 350° for 10 minutes. Set aside to cool completely. 

Make the Filling 

· In a mixing bowl, beat the cream cheese and sugar until combined. 

· Add the whipped cream topping and mix well. 

· Spread in an even layer over the cooled pretzel crust. Be sure to cover entire crust to the sides to prevent the gelatin from seeping into crust. 

· Chill while making the gelatin topping. 

Make the Gelatin Topping 

· Add strawberries to a bowl. 

· Add 1 Tbsp sugar to them and mix well. Set aside. 

· Dissolve both boxes of gelatin in 2 cups of boiling water. 

· Add the strawberries to the gelatin and stir. 

· Chill, but not long enough to set. Check on it often so you can catch it before it sets. It can be a little thickened, but you just want it cold enough so it doesn't melt the cream cheese layer. 

· Pour the chilled strawberry topping over the cream cheese layer evenly. 

· Chill until set. 

· Cut into squares and serve with a dollop of whipped cream topping.

Source : here




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