This week I bring you one of my most requested deserts Strawberry Pretzel Jello .
I know- it sounds weird. But I love it. It is a regional dish. In this area it isn't a party unless there are 14
varieties of Jello (
Ok, that may be a slight
exaggeration....)
There are 3 layers to this Jello.
First layer:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
Mix them all together and press into the bottom of a 9x13 pan. (pardon the lack of a photo)
Bake it in the oven for 10
minutes on 350. Let cool for at least a half hour before adding the next layer.
Middle layer:
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
Beat the cream cheese and sugar till smooth and fluffy. Fold in the cool whip.
A tip I have learned over time is to spread this over the crust and make sure that it is all the way to the edge of the pan, so you can not see any of the pretzel. Once you have the middle layer spread on the crust, put it in the fridge for about a half hour.
This is what it will look like:
After the middle layer is set, get ready for the final layer.
Ingredients:
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
What I do is put the water on to boil. While it is cooking I cut up the strawberries. I prefer to use the whole frozen berries in a bag over the store brand that comes in a box.
Once the water boils, stir in the Jello until it dissolves. Then stir in the berries. Now this is important, work fast. If you let the Jello sit, it will start to set! You must get it in the pan, on the top of the other 2 layers. Once you pour it on, you may need to spread the berries out so they are even.
It will look like this:
You will stick it back in the
fridge for at least an hour. I usually make this ahead of time, so it usually sits overnight.
Now, cut a piece off and enjoy!
*note* I also make this with rasberries, but I don't like rasberries, so I chose to share the strawberry!
