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Ingredients:
2 2/3 cups chopped pretzels (I used a food processor to create my pretzel crumbs. A ziplock bag and a rolling pin will work also)
1 ½ cubes (3/4 cup) melted butter
½ cup milk
¾ cup to 1 ¼ cups sugar (I use ¾ cup extra fine baker’s sugar)
1 ½ cubes (3/4 cup) melted butter
½ cup milk
¾ cup to 1 ¼ cups sugar (I use ¾ cup extra fine baker’s sugar)
16 oz. (two 8 oz. packages) cream cheese
1 package (16 oz.) frozen strawberries, sweetened
1 pint (2 cups) heavy whipping cream, whipped
1 large (or 2 small packages) package Strawberry Jello
1 ¾ cups pineapple juice, hot
1 package (16 oz.) frozen strawberries, sweetened
1 pint (2 cups) heavy whipping cream, whipped
1 large (or 2 small packages) package Strawberry Jello
1 ¾ cups pineapple juice, hot
Directions:
Preheat oven
to 400 Degrees F. Mix pretzel crumbs with butter and press in 9” x13” baking dish. Bake at 400 degrees F. for 10 minutes. Let Cool.
Mix cream cheese, milk and sugar until smooth. Spread on warm pretzels. Place in refrigerator.
Whip whipping cream. Remove 9” X 13” baking pan from the refrigerator. Spread whipping cream over cream cheese layer and place back in the refrigerator to chill.
Heat pineapple juice in the microwave. Dissolve Jello in hot pineapple juice, add frozen strawberries and allow to partially gel.
Remove 9” X 13” baking pan from the refrigerator. Pour carefully over the whipped cream layer and allow to set in the refrigerator.
Prepare ahead for this dessert. It is best when it has set in the refrigerator at least 8 hours.
Garnish with whipping cream and Wilton's jumbo rainbow nonpareils (if desired)
Mix cream cheese, milk and sugar until smooth. Spread on warm pretzels. Place in refrigerator.
Whip whipping cream. Remove 9” X 13” baking pan from the refrigerator. Spread whipping cream over cream cheese layer and place back in the refrigerator to chill.
Heat pineapple juice in the microwave. Dissolve Jello in hot pineapple juice, add frozen strawberries and allow to partially gel.
Remove 9” X 13” baking pan from the refrigerator. Pour carefully over the whipped cream layer and allow to set in the refrigerator.
Prepare ahead for this dessert. It is best when it has set in the refrigerator at least 8 hours.
Garnish with whipping cream and Wilton's jumbo rainbow nonpareils (if desired)
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| Ingredients |
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| Pretzel Crumbs mixed with Melted Butter |
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| Pretzel Crust |
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| Cream Cheese, Sugar and Milk |
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| Cream Cheese Mixture |
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| Cream Cheese Layer |
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| Whipping Cream |
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| Whipped Cream Layer |
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| Gelatin and Pineapple Juice |
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| Frozen Strawberries Melting in Gelatin |
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| Partially gelled Gelatin |
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| Gelatin Layer |
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| 4 Layers of Pretzel Jello - Crust, Cream Cheese, Whipped Cream, and Jello |
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| Set and Ready to Garnish |
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| Garnished with Whipping Cream |
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| Garnished with Whipping Cream and Wilton's Jumbo Rainbow Nonpareils |
Mmmmmm. I like how you did the pretzels, I always leave them in big chunks, but I'm going to try this next time! Thannks! :)
ReplyDeleteTo make the pretzel crumbs, I used the food processor. I have also used a ziplock bag and a rolling pin to make the crumbs before, too.
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