Zutaten für Tropical Gelatin Salad
- 1 cup crushed pretzels
- Flaked Coconut
- ½ cup macadamia nuts
- ¾ cup granulated sugar
- 6 tablespoons (3 ounces) melted butter
- 8 ounces cream cheese, softened
- Cool Whip
- Lemon Jell O Gelatin
- Pineapple Jell O
- Boiling Water
- ¼ cup mayonnaise
- ¼ cup pineapple juice
- Crushed Pineapple
- Sharp Cheddar Cheese
- Sweetened Whipped Cream
- ½ cup sweetened shredded coconut
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Zubereitung von Tropical Gelatin Salad
- Preheat oven to 175°C (350°F).
- Lightly grease a 13x9x2 inch baking dish and set aside.
- In a medium bowl, combine 1 cup crushed pretzels, ½ cup sweetened shredded coconut, ½ cup macadamia nuts, and 3 tablespoons granulated sugar.
- Add 6 tablespoons (3 ounces) melted butter and stir until well combined.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat 8 ounces cream cheese with ½ cup granulated sugar until smooth and creamy using an electric mixer.
- Gently fold in 1 cup whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a separate bowl, sprinkle 2 packets (1/4 ounce each) unflavored gelatin over 1 cup boiling water.
- Stir until completely dissolved. Let cool slightly.
- Add ¼ cup mayonnaise, ¼ cup pineapple juice, and stir well to combine.
- Gently fold in 2 cups drained crushed pineapple and 1/4 cup shredded cheese (optional).
- Pour the gelatin mixture evenly over the cream cheese layer.
- Refrigerate for at least 4 hours, or until completely set.
- Garnish with whipped cream, extra macadamia nuts, and coconut flakes before serving. For a more elegant presentation, pipe the whipped cream on top and garnish individually.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
204g
Fat
109g
Carbs
29g
