Strawberry Pretzel Jello Recipes

STRAWBERRY PRETZEL JELLO

Steps:

• Preheat the oven to 400°. Add the pretzels to a sturdy zip top bag then crush using a rolling pin or mallet then add to a medium size bowl.
• Add the melted butter and sugar then press into an ungreased 9 x 13 baking dish. Bake 10 minutes then cool completely.
• Add the whipped topping, cream cheese and sugar to another bowl then beat until smooth. Once the crust has cooled completely, even spread the cream cheese layer over the top. NOTE: be sure to spread the cream cheese layer all the way to the edges. This provides a seal so the jello doesn't reach the crust and make it soggy.
• Dissolve the jello in boiling water in a bowl. Stir in the strawberries and allow the jello/strawberries to thicken slightly then pour over the cream cheese mixture.
• Refrigerate until firm - usually 4-6 hours.

STRAWBERRY-PRETZEL JELLO SALAD

Steps:

• Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
• Bake at 350° for 15 minutes; cool completely.
• Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
• Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
• Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.

STRAWBERRY JELLO PRETZEL DESSERT

Steps:

• Preheat oven to 350.
• Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan.
• Bake for 10 minutes.
• Mix cream cheese and sugar until well combined.
• Fold in cool whip.
• Spread over cooled crust.
• Place into refrigerator.
• Mix 2 cups boiling water with jello until dissolved.
• Add strawberries.
• Chill until jello begins to set.
• Pour over cream cheese/cool whip.
• Chill for at least 2 hours before serving.

STRAWBERRY PRETZEL JELL-O

Steps:

• Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
• White Layer: Cream together cream cheese and 1 cup sugar.
• Fold in Cool Whip. Spread over pretzel crust.
• Red Layer: Dissolve gelatin in boiling water.
• Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
• Chill until set and serve.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
• Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
• Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
• Slice into squares and serve cold.

EASY STRAWBERRY PRETZEL JELL-O

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in strawberries.
• Pour into 4 small dishes.
• Refrigerate 1-1/2 to 2 hours or until firm.
• Serve topped with remaining ingredients.

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 DESSERT

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

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.

STRAWBERRY PRETZEL DESSERT JARS

Steps:

• Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces., For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled. , For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

OLD-FASHIONED STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
• In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
• In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

STRAWBERRY PRETZEL DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.