Mom’s Pretzel Salad
November 24, 2008 by admin
Mom’s Pretzel Salad
**This was posted already but we have our own pics and wanted to add those in. Plus, this is so good it deserves tons of posts**
10 oz frozen strawberries, at room temperature
2 cups pineapple juice
1 0.6-oz package of sugar free wild strawberry jello or 1 6-oz package of regular wild strawberry jello
2 cups thin pretzels, crushed (not pulverized)
1/4 cup sugar
3/4 cup butter, melted
1 8 oz package of cream cheese, at room temperature
1 cup sugar
2 cups Cool Whip (I think that you could use homemade whip cream if you’re averse to Cool Whip and/or you have an extra thousand calories to spare)
Preheat oven to 350 degrees.
Heat the pineapple juice in a small saucepan over medium-high heat. Once the juice boils, mix in the jello powder. Add the frozen strawberries along with their juices and stir to combine. Pour jello mixture into a bowl/pan large enough to hold it all and refrigerate.
Combine pretzels, 1/4 cup sugar, and melted butter in a 9×13 baking dish that has been lightly oiled either with Pam or butter. Bake for 10 minutes and then remove to cool.
While the pretzel mixture is cooling slightly, beat the cream cheese and sugar together until light and fluffy. Then fold in the Cool Whip about 1/3 at a time so the mixture remains fluffy and light.
Spread this over the slightly cooled pretzel crust.
When the jello in the fridge is slightly set (i.e.; if you shake the pan, it should shake versus slosh), lightly spread it evenly over the cream.
Refrigerate for a few hours to let the jello fully set. Cut and serve!
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