I’m not a big fan of pretzels. Never have been. And Jello, well, that’s never been on my list of dessert options either! So naturally when I was first served this pretty concoction, and told what was in it, I was a bit hesitant to try it. But my mother and my aunt both assured me it was delicious.
And it did have strawberries and cream cheese in it, so what could be so bad?
And ever since that first taste, it’s become a staple on our Christmas dinner table. It’s tasty, and the color is perfect to match the festive red and green of the season. In fact, some of our guests have said it’s too good to be served as a salad, and actually prefer it as a dessert.
I will warn you though, it’s a bit tricky to finish making, because you have to be absolutely sure the strawberry mixture is cooled and won’t melt the cream cheese mixture. Cream cheese and Jello soup is NOT what you’re attempting to make!
But it’s well worth the extra time it takes to create it. Be sure to make it a day ahead to give it plenty of time to set properly.
And it looks really pretty cut into squares and served on a Christmas plate decorated with sprigs of holly! Silk holly, preferably!
Christmas Pretzel Salad
2 c crushed pretzels
3/4 c butter, melted
3 tbl sugar
Stir together and mix well. Press into bottom of 9×13 baking dish. Bake at 400 degrees for 8-10 minutes til set. Set aside to cool.
1 – 8 oz pkg cream cheese, softened
1 c sugar
1 – 8 oz container Cool Whip
Mix together cream cheese and sugar; fold in cool whip. Spread mixture over cooled crust.
2 – 3 oz pkg strawberry Jello
2 c boiling water
2 – 10 oz pkg frozen strawberries
Dissolve Jello in boiling water. Stir in strawberries and allow it to set. When mixture is about the consistency of egg whites, pour and spread over cream cheeses layer. Refrigerate until set.