The Pioneer Woman Tasty Kitchen
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Pretzel Jello Salad

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Level: Easy

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Description

This has been my birthday cake [even though it’s not cake] every year since my 5th birthday. I can’t get enough of it! The sweet-salty combination is sure to please any palate!

Ingredients

  • 1-½ cup Pretzels
  • 4-½ Tablespoons Sugar
  • ¾ cups Melted Margarine
  • 8 ounces, weight Softened Cream Cheese
  • ¾ cups Sugar
  • 8 ounces, weight Cool Whip
  • 1 package LARGE [6 Oz, Maybe?] Of Strawberry Jello
  • 2 cups Hot Water
  • 1 package Frozen Strawberries, Sliced [I Use A Large Package]

Preparation

Crush pretzels [I use a food processor] and mix with the sugar and margarine. Make sure the pretzels are crushed well enough that they hold together and don’t crumble, but also not too fine. I know that’s kind of ambiguous but you’ll figure it out! Promise. =)

Place in a 9×13 pan and press flat. Bake at 350 degrees for 10 minutes. Let cool.

Mix cream cheese, sugar, and Cool Whip with a mixer and pour over the cooled crust.

Mix Jello, water, and strawberries and let it cool until the Jello sets up in a wiggle. Spoon over the pretzel/cream cheese layers. Refrigerate to set, at least 2 hours.

Some serve this as a salad with the meal, but I like it as dessert!

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