Thursday, July 5, 2012

Jello Pretzel Salad

I need to just get my Granny Pat's recipe, but this tasted just like hers. A little bit of sweet and a
little bit of salty. It was perfect for July 4th with blueberries on top!

Jello Pretzel Salad
by Lisa Poulsen
2 1/2 c. pretzels (crushed fine)
3 Tbsp. brown sugar
3/4 c. butter
1 (6 oz) pkg instant strawberry jello
1 10 oz. pkg. frozenstrawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh. I have also used blueberries and Im sure Raspberries would work too)
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you pread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.

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