Pretzel Dessert

I realize that this make ahead recipe has been around for a long time, but think outside of the box and get creative with it.

Make it the day before giving the pretzels time to soften.  It will keep for about 3 days in the refrigerator.

This is made in a 9″ by 13″ pan. Because recipes made in a pan don’t look “pretty” after a serving or two are removed, I like to put it on individual serving dishes.  For a potluck or barbecue, use clear plastic cups as seen in the photo.  It makes a pretty presentation and there isn’t a dirty pan to clean up.  (I also like to do the same with banana pudding.)

Variations can easily be made by substituting a different flavor of Jello and other fruits.  Try orange or lime Jello with pineapple and bananas.

Note: I add blueberries for the Memorial Day and the 4th of July to have “red, white and blue” colors.

Ingredients:

Crust:
2 cups of crushed pretzels
¾ cup of melted butter
3 Tblsps of sugar

Filling:
2 cups of non-dairy whipped topping
1 8 oz. package of cream cheese, softened
1 cup of sugar

Topping:
2 16 oz packages of frozen strawberries in juice, thawed
2 3 oz. packages strawberry Jello
2 cups of boiling water

Directions:
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares to serve.