1 1/2 C Mediumly Crushed Pretzels, you don't want tons of
big chunks but you also don't want a fine powder
1 Cube Melted Butter or Margarine
1 C Sugar
8 oz Softened Cream Cheese
1 Small Tub Cool Whip, thawed
2 1/2 C Boiling Water
6 oz Jello, Raspberry or Strawberry
20 oz Frozen Berries, do not thaw berries
(if you use strawberries, make sure they are sliced)
1 pkg Knox Gelatin
2 T Cold Water
- Preheat oven to 350
- Mix together pretzels, melted butter, and 1/2 C Sugar
- Press mixture into the bottom of a 9x13 pan
- Bake for 6 minutes. Take out and cool.
- While crust is cooling do the following
- Blend together, 1/2 C sugar, cream cheese. Fold in Cool whip. Set aside
- Mix together Knox gelatin and cold water, let it sit for 5 minutes
- In a separate bowl mix together boiling water and jello
- Mix together Knox gelatin mixture, jello mixture and frozen fruit. If the jello cools to a soft set quickly you don't need to put it in the fridge but if it is still very warm and runny put it in the fridge until it is a soft set
- Now this is where the tricky timing part comes in.
- Once the crust is cooled spread the whip cream mixture over it covering every bit of the pretzels, and keep in fridge.
- When the jello mixture has cooled to a soft set. Pour over the cool whip layer and refrigerate entire thing until jello is a hard set.
- Now you're ready to serve.
- I would make this dish at least 4-5 hours before you need to serve it but I would not make it the night before or the pretzels will get soggy, yuck. Also covering the pretzels all the way is very important or the jello mixture will get on the pretzels making them soggy, yuck. You want the pretzel crust to be crunchy.