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Thursday, May 27, 2010

Pretzel Jello

This sounds like kind of a "hillbilly" dessert, but it is one of my absolute favorites.  It is sweet, salty, cold and refreshing.  The perfect dessert for adults and kids, for picnics and summer BBQ's.  It's a bit tedious to make, but is worth it!!

Serves 10 - 12

Ingredients & Method:

2 1/2 Cups finely crushed pretzels (I used a food processor)
3 Tbs sugar*
1 Stick margarine, melted

Combine the above.  Press firmly into a 9x13" pan.  Bake at 375 for 10 minutes.  Cool.  Spread below mixture on cooled pretzel base.  REFRIGERATE 4 HOURS.

8 oz softened cream cheese*
1 Large container Cool Whip*
1 Cup sugar*

Mix together:

1 (.60 ounce) pkg strawberry jello* (use instructions on box)
2 (12oz) packages frozen strawberries, thawed

Let partially sit in refrigerator.  Spoon this on top of the cream cheese layer, and chill until firm.  (Be sure to pour the mixture on the cream cheese layer at the right time.  If it's too runny, it will seep through and the pretzels will become soggy.  Needs to be thick, but not quite in jello form).

*** I used all sugar free Cool Whip, sugar free jello, substituted sugar with Splenda, and used lowfat cream cheese.  It tasted the exact same!!!!!!***

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