Saturday, November 15, 2014

Strawberry jello pretzel salad

2 1/2 cup pretzels (crushed fine)
3 tbsp brown sugar
1 cup butter
1 pkg (6oz – this is the larger one) instant strawberry jello
1 16 oz container fresh strawberries, sliced
1  8 oz pkg cream cheese
1  cup sugar
1/2 tsp vanilla
1 cool whip (8 oz container)
*please note: for best results you must chill between steps. Allow 6-8 hours to complete the entire recipe.
First step, crushed pretzels! You can use any kind of pretzels, but make sure they have some salt on them. Begin by preheating your oven to 350. Then crush your pretzels. I used a ziploc bag  and rolling pin.

Combine pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13 pan. Bake at 350 degrees for 10 minutes. remove from the oven and allow to cool completely.
Once it is slightly cool I throw my crust in the refrigerator to allow it to get really cold. (anywhere from 30 minutes to an hour)
In the meantime, beat cream cheese, sugar, and vanilla until smooth.  Use a hand mixer for this. you don’t want lumps of cream cheese.  Blend in cool whip with a spatula.  Spread over cooled crust.  Make sure you spread this layer completely to the edges. You want to create a seal so your jello doesn’t leak through. Once this is done, put your pan back in the fridge to chill.
 Next, make your jello according to the package directions minus 1 cup of water.
Once your jello chilled to about the constancy of of jam or pudding (about an hour or two in the fridge) you’re ready!  Spoon your jello over cream cheese layer.  It's done.

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