4/3/2023 0 Comments Pretzel jello saladWhether you serve it as a side dish or a dessert, this recipe is sure to please a crowd! A chewy pretzel crust is covered in a fluffy cream cheese layer, and topped with another layer of sweet and tangy raspberry-filled Jello. It’s a sweet and salty, creamy, crunchy, tangy, fruity symphony! I honestly can’t think of anything better, and you can bet as soon as I’m done writing this blog post, I’ll be making a pan for myself. I think this recipe is one of my favorites because it perfectly blends so many different textures and flavors. I kept going back for more until my aunt told me to save some for the rest of the family. My taste buds lit up! Let’s just say that I devoured the rest in just two bites. Wanting to be polite I reluctantly took a bite. Finally I poked at it with my fork and discovered the crust was made of pretzels, which I wasn’t a huge fan of either. I ate the rest of my dinner, saving the Jello-looking-thing for last. Just what kind of Jello was this? I moved on down the line, grabbing a ham sandwich, and sat down. I was real confused when I saw some kind of crust underneath. The whipped cream on top was what sold me, so I scooped some up. I mean, I liked Jello okay, but it wasn't my favorite. Allow to cool at room temp for 10-15 and then move the pan into the refrigerator to chill for about 30 minutes. Press the pretzel mixture into a buttered 9×13 baking dish. I remember walking down the food line, grabbing a roll, slopping down a scoop of baked beans, picking up a slice of watermelon with my sticky seven-year-old fingers, and then I came to the Jello… wah wah. Bake at 400 degrees for 8 minutes and let it cool thoroughly. Move to a mixing bowl and add in the melted butter and sugar. The first time I ever had this was at a family party when I was a kid. Are you taking it to a bbq? Are you taking it to a party? Are you making it to eat all by yourself? The answer is YES to all of the above. 2 packages (4-serving size each) Jell-O strawberry-flavored gelatin Crust. The 2nd edition of the cookbook my mom and I wrote together is currently being printed and I can't wait to share it with you guys! As a little preview, I wanted to share with you one of the most loved recipes from the cookbook - my Aunt Robyn’s Raspberry Pretzel Jello Salad! It's literally one of the best recipes of all time and the perfect summer treat. Add 2 cups finely crushed pretzels, 3 tablespoons granulated sugar, and 1/8 teaspoon kosher salt, and stir until evenly moistened and combined.
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