Strawberry Jello Pretzel Salad |
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Prep Time: 120 Minutes Cook Time: 7 Minutes |
Ready In: 127 Minutes Servings: 12 |
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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. Ingredients:
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) |
Directions:
1. Mix pretzels, 3 tablespoons sugar and butter.
2. Spread mixture over bottom of a 9x13 inch baking dish.
3. Bake at 400°F for 7 minutes.
4. Let cool 1 hour.
5. Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture.
6. Dissolve strawberry Jello in 2 cups boiling water.
7. Add frozen strawberries and pineapple.
8. Chill until partially jelled.
9. Then pour over the cream cheese mixture.
10. Refrigerate.
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