For best results, make Strawberry Pretzel Jell-O no more than one day in advance, to preserve the crunchy texture of the pretzels. Chef Andy's household hint: Pretzels can be crushed by grinding them between two mixing bowls of different size.
|Strawberry Pretzel Jell-O|
2 cups crushed pretzels (about 4 cups uncrushed, or 6 oz) 3/4 cup melted butter 1/4 cup sugar 1 8-oz tub Cool Whip non-dairy whipped topping 1/2 cup sugar 8 oz cream cheese, at room temperature 2 3-oz packages strawberry Jell-O gelatin dessert 1 16-oz package frozen sweetened sliced strawberries, partially thawed. 1 cup boiling water Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature, or else it'll melt the white layer. White Layer: Cream together cream cheese and 1/2 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set (about 10 minutes) and spread over white layer. Chill until set and serve.
Special thanks to sharp-eyed reader Kathy, who spotted some errors in the recipe!
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