Wednesday, June 23, 2010

Salty Sweet Pretzel Dessert

I can't lay claim to this and I've seen several variations to it. My version is not that dissimilar from the others, just has a few minor tweaks to make it my own. This dessert has that whole luscious sweet and salty thing going for it on top of the tartness of the berry's and the sweet cream layer in the middle. This is perfect for parties as it needs to be made a day ahead so it all sets up right.

Salty Sweet Pretzel Dessert
  • 1 1/2 c. crushed pretzels
  • 1/2 c. melted butter
  • 1/2 c. sugar
  • 8 oz. cream cheese
  • 1 c. sugar
  • 1 t vanilla
  • 8 oz. Cool Whip
  • 1 (6 oz.) pkg. raspberry Jello
  • 2 c. boiling water
  • 2 (10 oz.) pkg. frozen raspberries
Mix pretzels, butter and sugar together. Press into 9 x 13 inch pan. Bake 3 minutes at 350 degrees. Cool to room temp.

Beat cream cheese, vanilla and sugar together. Fold in Cool Whip. Spread onto pretzel mix. Chill 30 minutes.

Dissolve Jello in boiling water. Add frozen raspberries and stir until thawed. Pour over other layers. Refrigerate over night.

The texture of this is a bit coarse compared to your usual crumb crust so be sure to press in tightly so it doesn't fall apart when serving. Learned this the hard way.
Chilling the second layer makes it easier to put and even out the Jello/berry layer. Take the 30 minutes off to do something else and let it chill.

Variations...and there can be many. Jello matching fruit is the easiest thing you can do, or mix/match flavors. Use the same size Jello box and fruit weight and you are good to go. Here are a few I've used over the years.

Raspberry Jello and frozen peaches.

Pineapple Jello and pineapple chunks.

White Grape Jello and canned pear chunks.

Strawberry Jello and frozen strawberries.

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