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3-Layer Pretzel Jello Salad

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3-Layer Pretzel Jello Salad
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Makes: 12 servings adjust

Directions

 

Step 1

Preheat oven to 350 degrees. Spray 9x13 glass baking dish with cooking spray.

Ingredients

  • 34 cup Butter, melted
  • 2 teaspoons Sugar
  • 3 cups Pretzels, crushed but still somewhat chunky

Step 2

Mix melted butter, sugar and pretzels together and pat into bottom of prepared baking dish. Bake at 350 for 10-12 minutes. Allow to cool a bit and then refrigerate until COLD. This will allow the butter to harden back up and keep the pretzel layer from falling apart when you spread the cream cheese layer.

Ingredients

  • 34 cup Sugar
  • 8 ounces Cream Cheese, softened at room temperature
  • 1 Cool Whip, regular size; thawed

Step 3

Beat sugar into cream cheese until creamy. Stir in Cool Whip. Spread over cold pretzel layer. NOTE: Make sure to spread it all the way to the sides of the pan. This will prevent the jello layer from seeping through to the pretzel layer.
 

Step 4

Put baking dish back into the refrigerator to firm up while you make the strawberry layer.

Ingredients

  • 1 container Frozen Strawberries, sliced, sweetened; 16-20 oz
  • 1 large Strawberry Jello, 6 oz size
  • 2 cups Boiling Water

Step 5

Put strawberries into a bowl and break them up a bit with a fork or your hands (helpful if you take them out a little bit early so they are still frozen but thawed just a little bit). Dissolve Jello in boiling water. Stir strawberries in. Set aside for 15 minutes then slowly pour over cheese layer.
 

Step 6

Refrigerate until set. Cut into squares to serve.
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