Summer Berry Jello Pretzel Salad
Posted: Tue Jul 04, 2017 5:03 pm
Crust Ingredients:
1 bag of Aldi gluten free pretzels(grind in a food processor or crush in a zipper bag until fairly small pieces are formed)
3 Tablespoons of Sugar
3/4 Cup melted Butter
Cream Cheese Layer Ingredients:
8 oz of Cream Cheese softened
1/2 Cup Granulated Sugar
8 oz tub of Cool Whip, thawed
Jello/Fruit Layer Ingredients:
1 Large or 2 Small boxes of Raspberry Jello
2 Cups Boiling Water
2 pints of fresh Blackberries
1 pint of fresh Raspberries
Directions for Assembling
Combine ingredients for the crust and pat into an even layer in the bottom of a 9"x13" baking dish.
Bake 8-10 minutes in a 400*F oven.
Cool completely before moving on to the next step.
Combine the softened cream cheese with the sugar and beat with a mixer until creamy add the Cool Whip and mix well. Spread evenly over the completely cooled crust.
Scatter the fresh, washed/dried berries over the cream cheese layer. Press down on them lightly to set them in the cream cheese layer. Cover with plastic wrap and refrigerate.
Combine the Raspberry Jello with the 2 Cups of boiling water. Set aside to cool and thicken slightly. Once the Jello is cool and almost the consistency of egg whites, pour it evenly over the fruit/cream cheese. Cover with plastic wrap and refrigerate until the Jello layer is firm. I usually assemble this the day before I want to serve it so that it chills completely through.
1 bag of Aldi gluten free pretzels(grind in a food processor or crush in a zipper bag until fairly small pieces are formed)
3 Tablespoons of Sugar
3/4 Cup melted Butter
Cream Cheese Layer Ingredients:
8 oz of Cream Cheese softened
1/2 Cup Granulated Sugar
8 oz tub of Cool Whip, thawed
Jello/Fruit Layer Ingredients:
1 Large or 2 Small boxes of Raspberry Jello
2 Cups Boiling Water
2 pints of fresh Blackberries
1 pint of fresh Raspberries
Directions for Assembling
Combine ingredients for the crust and pat into an even layer in the bottom of a 9"x13" baking dish.
Bake 8-10 minutes in a 400*F oven.
Cool completely before moving on to the next step.
Combine the softened cream cheese with the sugar and beat with a mixer until creamy add the Cool Whip and mix well. Spread evenly over the completely cooled crust.
Scatter the fresh, washed/dried berries over the cream cheese layer. Press down on them lightly to set them in the cream cheese layer. Cover with plastic wrap and refrigerate.
Combine the Raspberry Jello with the 2 Cups of boiling water. Set aside to cool and thicken slightly. Once the Jello is cool and almost the consistency of egg whites, pour it evenly over the fruit/cream cheese. Cover with plastic wrap and refrigerate until the Jello layer is firm. I usually assemble this the day before I want to serve it so that it chills completely through.
