(from heritageacademy’s recipe box)
I fancy myself a part-time gourmet, so jello salad is the last thing I would want to bring to a party. But every time I bring this one, everybody loves it. The salty pretzels topped by the cream cheese and sweet strawberries add a colorful touch to a buffet.
Source: RecipeThing user maggiwun (from RecipeThing user sanch144)
Prep time: 90 minutes
Cook time: 8 minutes
Serves 12 people
- 2 c crushed stick pretzels
- 3 tsp sugar
- 3/4 c melted unsalted butter
- 8 oz cream cheese
- 1 c sugar
- 8 oz Cool Whip
- 1 6oz pkg strawberry Jello
- 2-10 oz cans frozen strawberries in juice
Preheat oven to 400 degrees.
Crush pretzels in a plastic zip-lock bag with a rolling pin. Add 3 tsp suger and melted butter and stir until mixture holds together. Press into a 9×13 pan. Bake for 8 minutes. Cool 1/2 hr in refrigerator.
Beat cream cheese with 1 sup sugar. Fold in Cool Whip. Empty onto the cooled pretzel crust and with a spoon dipped in hot water spread mixture onto crust. Cool again 1/2 hour in fridge.
Mix 2 c boiling water and the package of Jello until thoroughly dissolved. Immediately add the frozen strawberries and stir until melted. Pour over cooled cream cheese filling. Chill until Jello is set.
Cut into squares to serve.