Strawberry Pretzel Jello Salad
- Preparing Time: 45 minutes
- Total Time: 3 hours and 45 minutes
- Served Person: 10
- 2 cups boiling water
- 1 tablespoon cinnamon
- 3/4 cup sugar
- 2 tablespoon sugar
- 3/4 cups butter melted
- 1 1/2 cups pretzels crushed
- 1 1/2 pounds strawberries halved
- 1 8 oz. package cream cheese softened
- 1 6 oz. package strawberry jello
- 1 8 oz. tub whipped topping
- Carbohydrate 33.1474011036884 g
- Cholesterol 36.6037500466402 mg
- Fat 14.8963660841149 g
- Fiber 4.36215703485154 g
- Protein 4.36129483209753 g
- Saturated Fat 8.94645883947378 g
- Serving Size 1 1 Serving (156g)
- Sodium 5051.2494376765 mg
- Sugar 28.7852440688368 g
- Trans Fat 1.09088510552593 g
- Calories 267 calories
1. Preheat oven to 400 degrees and grease a 9" by 13" baking pan with cooking spray. 2. In a medium bowl, combine pretzels, sugar, and cinnamon. Stir in melted butter, and mix thoroughly. 3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool. Serve chilled, and enjoy!4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping. 5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set. 6. In a large bowl, combine Jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.Refrigerate until set, 2-3 hours 7. Top the cream cheese layer of the cake with strawberry pieces, then gently pour gelatin over cream cheese layer. 8. Refrigerate until set, 2-3 hours. 9. Serve chilled, and enjoy!
