Strawberry Pretzel Jello Salad
Servings: 12
Ingredients
Pretzel Layer
- 2 Cups Pretzels broken into pieces
- 1/2 Cup Butter
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Sugar
Jello Layer
- 1 Box Jello 6 oz. Strawberry
- 2 Cups Water Boiling
- 4 Cups Strawberries fresh or frozen
Instructions
Pretzel Layer
- Preheat oven to 350 degrees.
- Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
- Press into a 9x13” baking dish
- Bake for 6-7 minutes and then cool completely.
Cream Layer
- Beat the 1 cup sugar with the cream cheese until smooth. Fold in the Cool Whip.1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip
- Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
- Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.1 Box Jello, 2 Cups Water, 4 Cups Strawberries
- Place in the fridge to cool for 15 minutes.
- Pour over the cream cheese and refrigerate until firm, about 3-4 hours.
Notes
Cover left overs and store in refrigerator.
Nutrition
Serving: 1cup | Calories: 330kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 347mg | Potassium: 138mg | Fiber: 1g | Sugar: 32g | Vitamin A: 529IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 1mg