Monday, March 4, 2013

Recipe: Strawberry Pretzel Jello

This is the perfect combination of sweet and salty. I have had a little craving for this recipe and since we rarely have dessert at our house, I decided to make it as a little treat. I mixed in some real strawberries, instead of frozen. It tasted spectacular! 

Strawberry Pretzel Jello

3 ounce strawberry Jell-O
2 cups boiling water
1 cup pretzels, crushed
1/8 cup sugar
1/2 stick butter
1/2 package (4 ounce) cream cheese
1/2 cup heavy whipping cream
1/2 cup sugar
12 ripe fresh strawberries, finely chopped

Preheat oven to 350 degrees.

Combine 3 ounces packet of Jell-O with 2 cups boiling water and set aside to cool to room temperature.

Crush 1 cup of pretzels in a ziploc bag, using a rolling pin.

In saucepan, over medium heat, melt 1/2 stick of butter, then add 1/8 cup sugar. Add pretzels and mix together.

Lightly press pretzel mix into the bottom of an 8 x 8 pyrex baking dish and bake for 10 minutes at 350 degrees, then cool to room temperature.

While pretzel mix is cooling down, beat 4 ounces of cream cheese and 1/2 cup sugar on medium-low speed until well combined.

Next, add in the heavy whipping cream, and mix until well combined and smooth.

Spread mixture over cooled pretzels and spread cream cheese mixture to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate for 30 minutes.

Place fresh finely chopped strawberries evenly on top of the cream filling.

Pour Jell-O over strawberries and refrigerate until Jell-O is set.

Serves 6-8 people.


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