Strawberry Pretzel Jell O Recipes

Steps:

• Preheat oven to 350.
• Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan.
• Bake for 10 minutes.
• Mix cream cheese and sugar until well combined.
• Fold in cool whip.
• Spread over cooled crust.
• Place into refrigerator.
• Mix 2 cups boiling water with jello until dissolved.
• Add strawberries.
• Chill until jello begins to set.
• Pour over cream cheese/cool whip.
• Chill for at least 2 hours before serving.

Steps:

• Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
• White Layer: Cream together cream cheese and 1 cup sugar.
• Fold in Cool Whip. Spread over pretzel crust.
• Red Layer: Dissolve gelatin in boiling water.
• Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
• Chill until set and serve.

Steps:

• Mix pretzels, 3 tablespoons sugar and butter.
• Spread mixture over bottom of a 9x13 inch baking dish.
• Bake at 400°F for 7 minutes.
• Let cool 1 hour.
• Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture.
• Dissolve strawberry Jello in 2 cups boiling water.
• Add frozen strawberries and pineapple.
• Chill until partially jelled.
• Then pour over the cream cheese mixture.
• Refrigerate.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in strawberries.
• Pour into 4 small dishes.
• Refrigerate 1-1/2 to 2 hours or until firm.
• Serve topped with remaining ingredients.

Steps:

• Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces., For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled. , For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

Steps:

• Prepare jello with frozen strawberries. Put in fridge until almost set.
• Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
• Mix cream cheese, 1 cup sugar and cool whip.
• Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.

Steps:

• Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
• Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
• Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-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 sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
• Bake 8 to 10 minutes, until set. Set aside to cool.
• In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
• Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Steps:

• Preheat oven to 350 degrees. Spray a 9x11-inch glass baking dish with cooking spray. In a large bowl, combine pretzel crumbs, 1/3 cup sugar and melted butter. Press into baking dish in an even layer. Bake until slightly firm, about 12-15 minutes. Set on a wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and fluffy, about 2 minutes. Remove from the stand and fold in 1 1/2 cups Cool Whip topping. Spread in an even layer over the pretzel crust and refrigerate.
• Place Jello in a medium bowl and pour over boiling water. Whisk until jello has dissolved, about 2 minutes. Stir in the cold water and vodka. Let cool to room temperature, then pour over the cream cheese layer. Add the sliced strawberries on top. Refrigerate until jello is set, about 6-8 hours.
• Cut into 1-inch squares. Place remaining 1 cup Cool Whip is a pastry bag fitted with a large star tip. Pipe dollops on the squares and top with chopped strawberries.

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.