Wednesday, January 6, 2010

What’s Cookin’ Wednesday: Pretzel Jello

This yummy pie, dessert like, salad thingy was a staple at holiday meals when we were growing up, and now we both get requests to make it for our in-laws (and go ahead, insert any Mormon and Jello joke you want, we can take it). This is more like a dessert, but we usually serve it with dinner.


2 c. crushed pretzels

3/4 c. butter

3 tbsp sugar

Mix all ingredients and place in a grease 9”x12” pan. Bake at 400° for 5 minutes. Let cool.


1 – 8 oz. package cream cheese, softened

1/2 cup sugar

1 – 8 oz. container Cool Whip (we both prefer to mix our own cream for this, approx 3/4 – 1 pint will do the trick, whip it and sweeten and add vanilla to your taste)

Mix cream cheese and sugar together, fold in Cool Whip (or cream) and spread over cooled pretzels


2 – 3 oz. packages raspberry Jello

2 cups boiling water

2 – 8 oz. packages frozen raspberries in syrup

Drain raspberries, reserving syrup. (Note: we haven’t been able to find these lately, if you can’t find them, just buy regular frozen raspberries). Dissolve Jello in boiling water, when dissolved add syrup from raspberries (if you don’t have the syrup, just add 1 cup cold water). Gently stir in raspberries. When mixture starts to thicken, pour over cream cheese layer. Refrigerate for several hours until Jello is set up.

This is one of our all time favorites to prepare and eat. The family loves it!!!

I apologize for the poor picture, it was taken with my cell phone.


The Quintessential Magpie said...

That's a very interesting recipe, girls. I never would have thought to put pretzels in jello, but it sounds intriguing. :-)


Sheila :-)

Camille said...

Teri, I made this for Thanksgiving. It is delicious - my family really liked it.

Chelsea said...

I am going to have to give this recipe a shot! It sounds so interesting.