Zutaten für Jello Pretzel Salad
- Pretzels
- 1 cup granulated sugar
- Butter
- 8 ounces cream cheese, softened
- ½ cup milk
- Crushed Pineapple
- Cool Whip
- Strawberry Jell O Gelatin Dessert
- Boiling Water
- Frozen Strawberries
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Zubereitung von Jello Pretzel Salad
- **Make the Crust:** Preheat oven to 400°F (200°C). Crush pretzels into fine crumbs (you can use a food processor). Combine crushed pretzels, sugar, and melted butter in a bowl. Mix well.
- **Bake the Crust:** Press the pretzel mixture firmly into the bottom of a greased 9x13 inch baking pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- **Prepare the Middle Layer:** In a large bowl, beat together softened cream cheese and sugar until smooth. Gradually add milk, mixing until well combined. Stir in the drained crushed pineapple.
- **Fold in Cool Whip:** Gently fold in the thawed Cool Whip until just combined. Do not overmix.
- **Assemble the Salad:** Spread the cream cheese mixture evenly over the cooled pretzel crust.
- **Make the Top Layer:** In a medium bowl, dissolve the Jello powder according to package directions using 1 cup boiling water. Add sliced strawberries and stir gently.
- **Set the Jello:** Let the Jello mixture cool slightly until it begins to thicken (about 5-10 minutes). Pour gently over the cream cheese layer.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, to allow the Jello to set completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
133g
Fat
71g
Carbs
19g
