Ingredients for Strawberry Jello Pretzel Salad
- Unsalted Pretzels
- ⅓ cup granulated sugar (for crust) + 1 cup granulated sugar (for cream cheese layer)
- 6 tablespoons (3 ounces) melted butter
- Philadelphia Cream Cheese
- 8 ounces Cool Whip
- Strawberry Jell O Gelatin Dessert
- Boiling Water
- 1 cup frozen strawberries
- Crushed Pineapple
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How to Make Strawberry Jello Pretzel Salad
- Preheat oven to 400°F (200°C).
- Crush 1 ½ cups pretzels into crumbs. Combine with ⅓ cup granulated sugar and 6 tablespoons (3 ounces) melted butter.
- Press pretzel mixture firmly into the bottom of a 9x13 inch baking dish.
- Bake for 7 minutes. Let cool completely (approximately 1 hour).
- In a separate bowl, beat together 8 ounces cream cheese, 1 cup granulated sugar, and 8 ounces Cool Whip until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a medium bowl, dissolve 1 (3 ounce) package strawberry gelatin in 2 cups boiling water. Stir until completely dissolved.
- Add 1 cup frozen strawberries and 1 cup canned pineapple chunks (do not use fresh pineapple).
- Let the jello mixture cool until it begins to thicken slightly (it should be slightly syrupy).
- Gently pour the jello mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the jello to fully set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
167g
Fat
75g
Carbs
15g
