Wednesday, April 15, 2009
Don't knock it until you try it! Since I live in the jell-o capital of the world, it was time to add a jell-o recipe to my recipe box. This pretzel jello is more like a dessert than a side dish or salad though. You have the sweet and salty pretzel crust, cream cheese and cool whip middle, and strawberry jello with blended strawberries mixed in for the top. People are always surprised at how amazing this treat really is!
1 3/4 C chopped pretzels
3 T sugar
3/4 C melted butter
mix together, press into a 9x13 pan, and bake at 350 for 12-15 minutes, or until firm. Cool completely.
8 oz cream cheese, softened
1 C sugar
8 oz Cool Whip
Blend cream cheese and sugar together. Fold in cool whip. Spread over pretzel crust when completely cooled. You need to be sure to seal all the edges with the cream cheese mixture.
6 oz pkg strawberry jell-o
1 C hot water
1 C cold water
16 oz frozen strawberries, mostly thawed.
Blend the strawberries and 1 C cold water until pureed. Dissolve jell-o in 1 C hot water. Mix with strawberries. Let cool, but not set, before pouring over cream cheese layer.
Keep in fridge until jell-o is set.