Ingredients:
1 Big box of strawberry or raspberry jello (we used sugar free)
10-12 Strawberries cut into smaller slivers
2 1/2 Cups chopped up pretzels (as small as you like)
1 1/2 Sticks butter, melted (I used 1 3/4 sticks)
4 Tablespoons brown sugar
1 Pkg cream cheese
1 Cup white sugar
1 Tub cool whip, thawed
Directions:
*Make the jello by boiling 2 cups of hot water. Mix the hot water with the jello for 2 minutes. Add the 2 cups of cold water (I filled a 2 cup measuring cup up with ice, then filled with water so it settled quicker). Mix well.
*Put the strawberry slices into the jello.
*Put strawberries and jello mixture into the fridge for about an hour to an hour and a half. You want it to be jiggly without being liquidy or a solid yet.
*When the jello is just about at that perfectly jiggly stage, start these next steps.
*Mix your crushed up pretzels, melted butter, and brown sugar together in a mixing bowl.
*Spray a 9x13 glass dish down with baking spray.
*Pre-heat your oven to 350*F.
*Pour the pretzel mixture into the baking dish and press it all down firmly. I made sure my edges weren't raised up with pretzel pieces too...just push those little pieces back down.
*Bake for 10 minutes.
*Remove from the oven and set aside until completely cooled (about 15-20 minutes).
*While the pretzels are cooling down, mix your cream cheese and 1 cup of white sugar together.
*Add the tub of cool whip to the sugar and cream cheese. Mix well.
*Once the pretzels are cooled, pour the cream cheese mixture over it. Make sure all the edges have the cream cheese mixture all the way to them. You don't want the next mixture of jello to seep down to the pretzels. So cover the pretzels well!
*Pour the jello mixture over the cream cheese. Even it out if need be.
*Put in fridge until jello has settled (about 2 more hours).
Original recipe from here: http://www.the-girl-who-ate-everything.com/2009/07/jello-pretzel-salad.html but ya'll know I changed it a bit :)
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