Jello Pretzel Salad
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“A Thanksgiving favorite”
Jello Pretzel Salad
0 recipe photos
READY IN:2hrs |
SERVES:15 |
UNITS:Metric |
|
Ingredients Nutrition
Crust
- 473.18 ml crushed pretzels (not too fine, leave them a little crunchy)
- 44.37 ml sugar
- 177.44 ml butter (12 TBS)
Middle Layer
- 226.79 g package cream cheese
- 236.59 ml sugar
- 14.79 ml milk
- 59.16 ml crushed pineapple (optional)
- 340.19 g container Cool Whip
Top Layer
- 170.09 g package strawberry Jell-O gelatin dessert (the large one) or 170.09 g package raspberry Jell-O gelatin (the large one)
- 473.18 ml boiling water
- 2 (566.99 g) package frozen strawberries or 2 (566.99 g) package cranberries or 2 (566.99 g) package raspberries
Directions
- Crust:.
- Mix all ingredients and bake in a greased 9x13 pan at 400 for 8 minutes.
- Cool completely.
- Middle Layer:.
- Mix cream cheese, sugar, milk, and pineapple together. Fold in large container of cool whip. Spread on first layer.
- Top Layer:.
- Dissolve Jello and add strawberries. Let set slightly. Pour over middle layer and let set.
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Jello Pretzel Salad