Sometimes you come across a family recipe you haven’t had in decades. I loved this Jello as a kid and I haven’t had it in ages. I was so excited to recipe test it just so I could eat it again… and also so I could share it with all of you, of course. This takes some time to make but you can make it early and just keep it in the fridge. So yummy!
Serious question… do you classify Jello as a side dish or dessert? Jello was always part of the buffet table when I was growing up, separate from the desserts. So, I have always thought of Jello as a side. But, I’m finding a lot of people treat it as dessert. I like our way better; Jello as part of the meal and something totally different for dessert. But you do whatever you like. Whichever way you look at it, this is the perfect addition to your Memorial Day weekend festivities!
Strawberry Pretzel Jello
Serves 12
Ingredients:
2 c crushed Pretzels
1 stick Butter, melted
8oz Cream Cheese, softened
½ c Sugar
8 oz Cool Whip
1 large package Strawberry Jello
2 c boiling Water
2 -10 oz packages frozen Strawberries, thawed with juice
8 oz can Crushed Pineapple, drained
Preheat oven to 350
Bottom Layer:
In a bowl, mix crushed pretzels and melted butter together.
Press into a greased 13×9 pan to form the crust.
Bake at 350 for 15 minutes.
Let it cool before you add the middle layer.
Middle Layer:
With an electric hand mixer, beat together the cream cheese, sugar and Cool Whip.
Spoon large dollops of the mixture over the crust then spread into an even layer; the crust has a tendency to want to fall apart so be as careful as you can (but it will still taste good if it falls apart).
Put the dish in the fridge while you prepare the top layer.
Top Layer:
In a bowl, dissolve the Jello package in the boiling water.
Let that cool in the fridge for a little while, about 20 minutes.
Stir in the strawberries with all their juice and the drained pineapple.
Pour the Jello mixture on top of cream cheese layer and let set in the fridge for at least 2 hours.
Strawberry Pretzel Jello
Ingredients
- 2 c crushed Pretzels
- 1 stick Butter melted
- 8 oz Cream Cheese softened
- ½ c Sugar
- 8 oz Cool Whip
- 1 large package Strawberry Jello
- 2 c boiling Water
- 2 10 oz pkgs frozen Strawberries thawed with juice
- 8 oz can Crushed Pineapple drained
Instructions
- Preheat oven to 350
Bottom Layer:
- In a bowl, mix crushed pretzels and melted butter together.
- Press into a greased 13x9 pan to form the crust.
- Bake at 350 for 15 minutes.
- Let it cool before you add the middle layer.
Middle Layer:
- With an electric hand mixer, beat together the cream cheese, sugar and Cool Whip.
- Spoon large dollops of the mixture over the crust then spread into an even layer; the crust has a tendency to want to fall apart so be as careful as you can (but it will still taste good if it falls apart).
- Put the dish in the fridge while you prepare the top layer.
Top Layer:
- In a bowl, dissolve the Jello package in the boiling water.
- Let that cool in the fridge for a little while, about 20 minutes.
- Stir in the strawberries with all their juice and the drained pineapple.
- Pour the Jello mixture on top of cream cheese layer and let set in the fridge for at least 2 hours.