Wednesday, April 25, 2012
Strawberry Pretzel Jell-O Salad Cups
Try saying that name 10 times really fast! I found this recipe on...(you'll never guess...) Pinterest! I always thought this salad looked/sounded really gross. Who wants to eat pretzels with Straberry Jell-O!? My sister-in-law brought it to a family function and I made myself try it and I absolutely loved it. I think I ate half of the 9x13 pan by myself. It was that good.
Then I came across this recipe on Pinterest that looked super yummy and it even called for individual serving cups! I bought these cute half-pint jars forever back and now I'd finally get to use them!
While I was making it, I thought the cream layer was a little thick and was going to make these again so I could adjust it, but it ended up being just right and tasted quite fabulous!
I found the recipe here and she says it works great for a 9x13 pan too.
Here's what you'll need:
1 1/2 c. crushed salted pretzels
4 T. white sugar
10 T. unsalted butter, melted
1 c. sugar
2 (8oz.) pkg. cream cheese, room temperature
1 t. vanilla extract
1 (8 oz.) container whipped topping, thawed
1 (6 oz.) pkg. strawberry flavored gelatin
2 c. boiling water
1 (16 oz.) pkg. frozen sliced strawberries (or fresh will work too)
What to do:
Preheat oven to 350.
Crush the pretzels until you reach the consistency you like- chunky or more of a fine powder. I prefer it with a few pretzel chunks still. Add the 4 T sugar and the 10 T. melted butter. Divide evenly between 10 single serving size cups (make sure they are bake safe).
Place on a baking sheet and bake for 6-7 minutes. Remove from oven and allow to cool before adding your cream topping.
Cream the sugar, cream cheese and vanilla until smooth. Fold in the whipped topping. Divide evenly between the 10 cups. I didn't quite use all mine. I didn't want the cream layer to take up the entire cup, so I had about 1/4 c. - 1/2 c. leftover. Ellie and Anna were very grateful- they got to dip the beaters over and over again in the leftover cream. ;)
Boil 2 c. of water and then dissolve the gelatin in it. Add the frozen strawberries and place in the fridge for 5 minutes or so- to allow it to thicken a little and cool down so it doesn't melt your cream layer.
Divid evenly among the 10 cups.
Refrigerate for at least an hour and then Enjoy!