Jello Pretzel Salad
This Jello Pretzel Salad rocks!! It is the perfect sweet and salty combo. Healthy people would call it a dessert, but that’s not how I roll.
- 2 & 1/2 cups pretzels, crushed fine (use a food processor or blender)*
- 3 tablespoons brown sugar
- 3/4 cup butter
- 1 (6-oz) package instant strawberry jello
- 1 (16-oz) package frozen strawberries, or small container (16 oz) sliced fresh strawberries
- 1 (8-oz) package cream cheese
- 1 cup sugar
- 8 ounce cool whip
Combine pretzels, brown sugar, and melted butter and press into a greased 9 x 13 pan. You can use more butter if the crust isn’t sticking together. Bake at 350 for 10 minutes.
Make jello according to directions and add the strawberries. Refrigerate until partially set. This took an hour or two. If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Make sure you spread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate until set.
*You will need 2 and 1/2 cups of the CRUSHED pretzels. Sorry, I didn't measure how many whole pretzels you should start with!
Source: The Girl Who Ate Everything
Serving: 1 g, Calories: 600 kcal, Carbohydrates: 81 g, Protein: 7 g, Fat: 29 g, Saturated Fat: 17 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 81 mg, Sodium: 681 mg, Potassium: 204 mg, Fiber: 2 g, Sugar: 57 g, Vitamin A: 969 IU, Vitamin C: 33 mg, Calcium: 82 mg, Iron: 2 mg