INGREDIENTS
LAYER 1 :
1 3/4 cups crushed pretzels (about 6-7 cups of pretzels)
3/4 cup salted butter (melted, 12 tablespoons)
3 tablespoons of sugar
LAYER 2 :
12 ounces of cream cheese (softened)
3/4 cup of sugar
8 ounces of cold whisk (softened, 1 container)
LAYER 3 :
2 cups of boiling water
6 ounces of raspberry jelly (two 3-ounce boxes)
2 cups of frozen raspberries
INSTRUCTIONS
Preheat the oven to 400°. Butter a 9×13 pan and set aside. Crush the pretzels in a food processor or blender, then blend in the melted butter and sugar until well blended. Press evenly into a greased 9×13 pan and bake at 400° for 8-10 min. Refrigerate for 30 minutes or until cool.
In a medium bowl, cream the cream cheese with an electric mixer. Stir in the sugar and then add the cold whip. Place about 8 spoonfuls on top and carefully spread over the pretzel crust. Be sure to go to the edges so that the jelly mixture does not run off. You can use your finger with a paper towel to run along the edges to clean them. Refrigerate for about 1 hour, or until the jelly is set.
Boil water in a small saucepan with jelly. Stir until the sugar is dissolved (about 2 minutes). Then add the frozen raspberries. Let stand for a few minutes and allow to thicken slightly, then pour over the cream cheese mixture and refrigerate until the jelly is firm, at least 2 hours (I like to leave the jelly overnight).
What is cold wisk
I think she means Cool Whip.
She also says “jelly” when we know it as Jello.
Is it jelly or jello
Alittle confusing ,did anyone make this yet
We’ve been making this recipe for 40 plus years my mother always made it…Use Pineapple juice instead of the boiling water ..it gives it a much better flavor that the water…😉👍
Strawberries not raspberries
STRAWBERRY JELL-O PRETZEL SALAD
INGREDIENTS:
LAYER 1:
• 1 & 3/4 cups crushed pretzels (about
6-7 cups of pretzels)
• 3/4 cup salted butter (melted, 12 tablespoons)
• 3 tablespoons sugar
LAYER 2:
• 12 ounces cream cheese, softened
• 3/4 cup sugar
• 8 ounces of Cool Whip, softened
LAYER 3:
• 2 cups of boiling pineapple juice
• 6 ounces strawberry Jell-o (two 3-ounce boxes)
• 2 cups frozen strawberries
INSTRUCTIONS:
1) Preheat the oven to 400° F.
2) Butter a 9×13 pan and set aside.
3) Crush the pretzels in a food processor or blender, then blend in the melted butter and sugar until well mixed.
4) Press evenly into your greased 9×13 pan.
5) Bake at 400° for 8-10 min.
6) Refrigerate for 30 minutes or until cold.
7) In a medium bowl, cream the cream cheese with an electric mixer.
8) Stir in the sugar.
9) Add the Cool Whip.
10) Place mixture on top of pretzel crust.
11) Carefully spread over the entire crust, being sure to go to the edges so that the Jell-o mixture does not run through to the crust. Use your finger with a paper towel to run along the edges to clean them if necessary.
12) Refrigerate for about 1 hour, or until the mixture is set.
13) Boil pineapple juice in a small saucepan with Jell-o powder.
14) Stir until the sugar is well dissolved (at least 2 minutes).
15) Add the frozen strawberries.
16) Let stand for a few minutes and allow to thicken slightly.
17) Pour over the cream cheese mixture and refrigerate until the Jell-o is firm, at least 2 hours or overnight if possible.