Jell-O Pretzel Dessert & Thank You!

THANK YOU

First, I am so awed by your support in the Crazy Cooking Challenge! That's right... we won again!  The Cheesy Baked Mashed Potatoes with Bacon  has been named the Ultimate Recipe of the Challenge! I hope you try it...I'm confident that it would be a winner on your Thanksgiving table, too! Special thanks to Amber and Ann Kelly at Recipes We Love  for sharing their wonderful recipe.

I am a late-comer among fans of the salty-sweet combo.  My friend from high school always said she loved the two together and would eat chips with her candy bar, but I never thought it sounded that good. I was just fine with a candy bar. However, palettes change and I now understand her appreciation for that tasty combination! Well, when I saw this recipe, I thought, this is one that my salty-sweet friend would love! The pretzel crust was the first thing that caught my eye and then strawberries and cream cheese...sounds good, doesn't it? I put it on my want-to-make list, and sooner rather than later, I had to try it.  It was very good. There were a couple issues that I would try to deal with in the future, however. 
Namely, the recipe I had did not say to drain the thawed strawberries and the additional moisture prevented the Jell-O from setting up as jiggly as I like it. Secondly, I'm not sure what to do about it, but there were some bites that were just too salty for me to enjoy (I'm not a big salt fan anyway). I will say it was devoured by my family in short order so it warrants sharing! So without further ado, here is the Jell-O Pretzel Dessert.

Jell-O Pretzel Dessert

2 1/2 c. pretzels, crushed fine

3 T. Splenda brown sugar (or regular brown sugar)

3/4 c. melted butter

1 pkg Sugar Free Strawberry Jell-O

1-10oz. pkg frozen strawberries (thawed & drained) or 16 oz. fresh sliced strawberries

1 - 8oz. pkg cream cheese, softened

1 cup Splenda (or regular sugar)

1 - 8oz. Cool Whip

Directions: Combine crushed pretzels, Splenda brown sugar, and melted butter and press into greased 9x19 pan. Bake 10 minutes at 350 degrees. Set aside.

In a separate bowl, mix cream cheese and Splenda (or sugar) until creamy. Blend in Cool Whip. Spread over cooled pretzel crust, making sure to spread it edge-to-edge to protect the crust from any Jell-O leaks.

In a separate bowl, mix Jell-O according to directions, then add the drained strawberries, if using frozen. Refrigerate until partially set. If Jell-O is not partially set, it will leak through the cream cheese layer and make the pretzel crust soggy. 

Once the Jell-O has set, pour it over the cream cheese layer and refrigerate until Jello-O is firmly set, then serve.

Original recipe from: The Girl Who Ate Everything

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I shared this yummy treat at these parties!

Passionately Artistic,   This Chick Cooks, House of Hepworths,  Somewhat Simple, 
Fingerprints On The Fridge, Pocket Full of Pink, Finding Fabulous, Crafty, Scrappy, Happy
Grocery Cart Challenge,  Miz Helen's Country Cottage,  One Artsy Mama, 
At the Picket Fence,  Bitsy Pieces,  Whipperberry,  Funky Junk,  I Heart Naptime, Lines Across My Face,
My 1929 Charmer,