Ingredients for Pretzel Jello Salad
- 1 cup crushed pretzels
- 3 tablespoons sugar, 3/4 cup sugar
- 4 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 8 ounces whipped topping
- 2 cups boiling water
- 1 cup cold water
- 3 ounces strawberry gelatin powder (6-packets)
- 1 cup fresh strawberries, sliced
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How to Make Pretzel Jello Salad
- Preheat oven to 350°F (175°C).
- Place 1 cup of pretzels in a ziplock bag and crush into small pieces using a rolling pin. Measure out 1 cup of crushed pretzels.
- In a bowl, combine 1 cup crushed pretzels, 3 tablespoons granulated sugar, and 4 tablespoons melted butter.
- Press the pretzel mixture firmly into the bottom of a greased 9x11 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely.
- Meanwhile, in a separate bowl, beat together 8 ounces of softened cream cheese, ¾ cup granulated sugar, and 8 ounces of whipped topping until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a medium saucepan, bring 2 cups of water to a boil. Remove from heat and stir in 3 ounces (6 packets) of strawberry gelatin powder until completely dissolved.
- Stir in 1 cup of cold water until fully combined. Add 1 cup of sliced fresh strawberries.
- Let the jello mixture set until slightly thickened (about 15-20 minutes).
- Gently pour the jello mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or until the jello is completely set and firm. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
152g
Fat
68g
Carbs
20g
