Pretzel Jello Salad Recipe 465 Recipes

JELLO PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees and grease a 9x13 pan.
• Combine pretzels, brown sugar, and melted butter and press into prepared pan and bake for 10 minutes.
• Dissolve the Jello in the boiling water, stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
• Beat cream cheese and sugar until smooth. Fold in cool whip or whipped cream. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate until serving.

PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix crushed pretzels, margarine and sugar.
• Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
• Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
• In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
• Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

BERRY DELICIOUS PRETZEL JELLO SALAD

Steps:

• Mix together the crushed pretzels, melted butter, cinnamon, and the sugar.
• Press into a 9"x13" pan and bake at 400 degrees for 8 minutes.
• Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind.
• Spread on the cooled crust in pan.
• Dissolve the jello in the boiling water and mix in the frozen berries.
• Carefully pour into pan and refrigerate until set.
• Enjoy!

PRETZEL JELLO SALAD

Steps:

• Preheat oven to 350 degrees.
• Place pretzels in ziplock bag and crush into small pieces using rolling pin. Measure pretzels after crushing.
• Mix together pretzels, 3 tbsp sugar, and butter.
• Pat pretzel mixture into a 9 x 11 pan and bake for 10 minutes.
• When the crust is cool, mix cream cheese, 3/4 cup sugar and Cool Whip together and spread on crust.
• Bring 2 cups water to a boil and stir in strawberry Jello. Add cold water and mix well.
• Add strawberries.
• Let mixture set until slightly thickened, then pour over cream cheese mixture.
• Refrigerate until jello is firm.

THE BEST PRETZEL JELLO SALAD

Steps:

• Bring 2 cups of water to a boil.
• Remove from heat and quickly dissolve the raspberry jello.
• Preheat oven to 350 degrees
• Crush pretzels (you can use a sealed plastic bag and a rolling pin, but I like to use a food processor)
• Combine with sugar and melted butter.
• Press into the bottom of a 9x13 baking dish.
• Bake for 10 minutes.
• While baking, bring 2 cups of water to a boil.
• Remove from heat and dissolve jello mix.
• Layer sliced strawberries on top of pretzel crust.
• Pour jello mixture on top.
• Cover with plastic wrap and refrigerate four hours.
• After it has solidified, remove from refrigerator.
• Combine softened cream cheese and cool whip and spread on top.
• Keep refrigerated until ready to serve.

STRAWBERRY-PRETZEL SALAD

Steps:

• Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
• Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
• Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
• Bake 8 to 10 minutes, until set. Set aside to cool.
• In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
• Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.