Jello Pretzel Dessert
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Jello Pretzel Dessert
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This Jello pretzel dessert recipe is a new twist on the classic with strawberry or raspberry jello, a cream cheese layer and pretzel crust.
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Ingredients
Base
- 2 cups pretzels, crushed
- ¾ cup butter, melted
- 2 tablespoons sugar
Filling
- 1 pkg (8 oz) cream cheese, softened
- 1 cup sugar
- 1 carton (8 oz) frozen whipped topping, thawed
Topping Layer 1
- 2 pkgs (3 oz) strawberry or red gelatin
- 2 cups boiling water
- ½ cup cold water
- fresh strawberries
Topping Layer 2
- 2 pkgs (3 oz) blueberry or blue gelatin
- 2 cups boiling water
- ½ cup cold water
- fresh blueberries
For serving
- Whipped Cream
- more blueberries or sliced strawberries
- Sprig of Fresh Mint
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Instructions
- Get out and measure all of your ingredients.
- You can use a 13 x 9-inch pan if you want but my favorite is this 8 x 8 inch pyrex square, clear, baking dish. I just Love the handles and it's reasonably priced. This one is not square but will work well too. Both are definitely deep enough to make this amazing dessert.
- Preheat your oven to 350 degrees.
- Using a resealable bag and a meat mallet or rolling pin, crush your pretzels as best you can.
- Add crushed pretzels to medium mixing bowl with melted butter and sugar.
- Stir until combined.
- Press crumb mixture onto bottom of an ungreased, deep (2 ½ to 3 inches) and 9 x 9 inch baking dish. You can use a 13 x 9 inch pan but I find the dessert too thin to support the berries properly so I always use the dish in the video. I am sure you have something in your home that will definitely work.
- My close friend Julie uses a 13 x 9 and doubles the entire recipe. Works for her every time and she loves it. This dessert can easily feed and satisfy a crowd.
- Make base as even as possible.
- Bake for 10 minutes and allow to completely cool before adding the next layer.
- Filling can be made while the crust bakes and cools.
- In a good sized mixing bowl add sugar and cream cheese.
- Beat until smooth.
- Gently fold in whipped topping.
- Until incorporated.
- Spread cream cheese mixture over your cool crust. As evenly as possible.
- Cover and refrigerate until set and cool. Around 30 minutes.
- Next, place sliced strawberries on top of cream cheese mixture. As many as you can fit or desire.
- Using a small bowl, dissolve strawberry or red gelatin in boiling water. Once dissolved, add cold water and stir.
- Refrigerate until somewhat set, about 30 minutes, and pour over strawberries.
- Refrigerate again until firm.
- Using another small bowl, dissolve blueberry gelatin in boiling water and once dissolved, add cold water and stir until blended.
- Again, refrigerate until partially set and pour over top of strawberry jello layer.
- Add blueberries to blueberry jello and refrigerate again until entire dish is firm, about 5 or 6 hours, if not overnight.
- Serve with whipped cream, fresh blueberries and fresh sliced strawberries and maybe a sprig of fresh mint. Enjoy every bite!
Nutrition Information
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Calories
181kcal
(9%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Cholesterol
0.1mg
(0%)
Sodium
241mg
(10%)
Potassium
29mg
(1%)
Fiber
0.4g
(2%)
Sugar
15g
(30%)
Vitamin A
407IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 241mg | 10% |
| Potassium | 29mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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