Alicia's Pretzel Jello

Ingredients:

CRUST Twisted Pretzels

4 Tablespoons Butter or Margarine

Granulated Sugar

FILLING 8 Ounce Package of Softened Cream Cheese

Vanilla

1 Cup of Powdered Sugar

2 Cups (8 ounces) of Thawed Cool Whip

JELLO 1 Large Package of Strawberry Jello

1 Small Package of Strawberry Jello

*2 ½ Cups of Boiling Water

1 Package (16 ounces) of Frozen Strawberries (if they are whole strawberries, they should be cut into quarters). You can add more strawberries if you would like.

1-2 Cups of Ice Cubes

Directions:

CRUST – Break up pretzels and cover the bottom of a 9x13 glass pan. Pour melted butter/margarine over pretzels, and then sprinkle a few teaspoons of sugar (just enough to lightly coat the pretzels.) Bake for 10-15 minutes at 350°.

THIS MUST COOL COMPLETELY BEFORE THE NEXT LAYER MAY BE MADE.

FILLING – Mix the softened cream cheese until smooth. Slowly add a little vanilla and the powdered sugar. Mix well. Finally, add the cool whip and mix until completely smooth. Spread this over the pretzel crust.

REFRIGERATE FOR A MINIMUM OF 4-5 HOURS; IT MAY BE LEFT OVER NIGHT.

Jello – In bowl, add boiling water to jello; allow jello to thoroughly dissolve. Add frozen strawberries and continue stirring. Then add the ice cubes. Stir until it thickens, then remove any remaining ice cubes. Pour the jello onto the cream cheese layer.

REFRIGERATE UNTIL JELLO IS FIRMLY SET.

This dessert/side dish should be served as soon as possible, as the pretzel crust will become soggy if it is not eaten within a few days.

To serve:

Place pieces atop a dark green lettuce leaf, spread cool whip on top and sprinkle with crushed walnuts or pecans.

*Please note, that the water amount has been changed to account for Ohio’s high humidity. If using this recipe in drier climates, please use an additional ½ cup of boiling water for a total of 3 cups.

**Recipe courtesy of Alicia Kimball