Jiggle, Jiggle, Jiggle, Jiggle, Jiggle, YEAH!
This is one sexy dessert, and oh boy, does it know it. You might know it as the Strawberry Pretzel Jello Salad. Which is...MY ABSOLUTE FAVORITE!!!
Strawberry Jello swish-swishing through my cheeks, creamy filling, on top of a sugary, buttery pretzel bed, fit for the Kingliest of Kings.
Serving Size? 1 full pan, please. Annnnd I will take a to-go dish as well. Thank you, thank you.
Because of my love for it, there have been many times I have tried to make this dessert. Seems easy. Jello is a piece of cake, just wigglier. And I think I can handle crushing up a few pretzels with my best friend, butter.
BUT IT'S NOT EASY. Or maybe I'm just impatient. I want that swishy, sweet flavor to hit my tongue as fast as possible. So the second that Jello boils, I stick it in the fridge, and open the door only about every 3 minutes to plunge my finger into it, checking to see if it's ready.
Let me just tell you, it is never ready.
But there comes a point, about 1 hour into it, where I say, "This IS ENOUGH." And then proceed to wrecklessly dump the bowl of Jello on top of my amazing creamy cheesey pretzel crust. As visions of sweetness dance through my head, and I give it even MORE time to get itself together...It's FINALLY ready!! Sort of.
My result is usually half congealed Jello, half runny jello, soggy pretzels, but all in all, still delicious, just not pretty.
Well, I'm done settling! I want it to taste amazing AND be the prettiest dessert at the party.
So, TA-DA: Strawberry Pretzel Jello Salad's sexier, sweeter cousin just moved into town.
PRETZELLO-ZAGNA.
This is one sexy dessert, and oh boy, does it know it. You might know it as the Strawberry Pretzel Jello Salad. Which is...MY ABSOLUTE FAVORITE!!!
Strawberry Jello swish-swishing through my cheeks, creamy filling, on top of a sugary, buttery pretzel bed, fit for the Kingliest of Kings.
Serving Size? 1 full pan, please. Annnnd I will take a to-go dish as well. Thank you, thank you.
Because of my love for it, there have been many times I have tried to make this dessert. Seems easy. Jello is a piece of cake, just wigglier. And I think I can handle crushing up a few pretzels with my best friend, butter.
BUT IT'S NOT EASY. Or maybe I'm just impatient. I want that swishy, sweet flavor to hit my tongue as fast as possible. So the second that Jello boils, I stick it in the fridge, and open the door only about every 3 minutes to plunge my finger into it, checking to see if it's ready.
Let me just tell you, it is never ready.
But there comes a point, about 1 hour into it, where I say, "This IS ENOUGH." And then proceed to wrecklessly dump the bowl of Jello on top of my amazing creamy cheesey pretzel crust. As visions of sweetness dance through my head, and I give it even MORE time to get itself together...It's FINALLY ready!! Sort of.
My result is usually half congealed Jello, half runny jello, soggy pretzels, but all in all, still delicious, just not pretty.
Well, I'm done settling! I want it to taste amazing AND be the prettiest dessert at the party.
So, TA-DA: Strawberry Pretzel Jello Salad's sexier, sweeter cousin just moved into town.
PRETZELLO-ZAGNA.
INGREDIENTS:
- 8 Individual containers of sugar-free strawberry JELL-O
- 1 box of Strawberry POP-tarts
- 2 packs of Kit-Kat Snack-Size 12-packs
- 1 tub of fat-free Cool Whip
- 1/4 cup granulated sugar
- 1 full package of Cream Cheese
- 3-4 cups of Great Value Pretzel Balls (Add more or less, depending on how much you like pretzels! And just enough to cover the entire layer of the lasagna)
- 1 box of strawberry Instant JELL-O
- Hershey's Strawberry Syrup
- (1) 9" x 13" pan, or (2) 8" x 8" pans
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Make criss-cross slits across each POP-tart. You will need 4 per 8" x 8" pan, or 8 total for (1) 9" x 11" pan.
3. Lay POP-tarts across the bottom of the pan, covering the entire bottom.
*9"x11" pan: Cover the bottom with all 8 pop-tarts.
*(2) 8"x8" pans: Cover the bottom of both pans with 4 pop tarts each.
*9"x11" pan: Cover the bottom with all 8 pop-tarts.
*(2) 8"x8" pans: Cover the bottom of both pans with 4 pop tarts each.
4. Unwrap both 12-pack packages of Kit-Kats.
5. Place Kit Kats on top of the POP-tart layer.
*9"x11": Place 20-24 Kit-Kats
*(2) 8"x8" pans: Place 10-12 Kit-Kats per pan
6. Place pan in 350 degree oven for 8-10 minutes.
*9"x11": Place 20-24 Kit-Kats
*(2) 8"x8" pans: Place 10-12 Kit-Kats per pan
6. Place pan in 350 degree oven for 8-10 minutes.
6. Place 1 block of cream cheese into a microwave-safe mixing bowl. Microwave for 15 seconds, or until it starts to soften.
7. Mix together the block of softened cream cheese, 1/4 cup of sugar, and 1 tub of fat-free Cool Whip.
8. Stir until completely smooth.
9. While Kit-Kat crust is still heating, spoon all 8 containers of JELL-O into a mixing bowl.
10. Whisk JELL-O together until it looks like little JELL-O crystals. It SHOULD NOT blend smoothly, like normal instant JELL-O.
11. Remove Kit-Kat crust from heat. Allow to cool for about 2 minutes.
12. Spread the cream cheese mixture onto the Kit-Kat crust
*9"x13": Spoon entire mixture onto the crust
*(2) 8"x8" pans: Spoon half of the mixture into each pan
*9"x13": Spoon entire mixture onto the crust
*(2) 8"x8" pans: Spoon half of the mixture into each pan
13. Spread evenly.
14. Spread pretzels onto the cream cheese filling, covering the filling entirely.
15. Drizzle Hershey's Strawberry syrup on top of the pretzels. BE CAREFUL! IT COMES OUT FAST!
16. Sprinkle instant JELL-O mix powder on top of the pretzels. Use as little or as much as you want, but using the entire package is not necessary.
17. Spread the JELL-O crystals onto the other layers.
*9"x13": Spoon all JELL-O crystals onto mixture.
*(2) 8"x8" pans: Spoon half of the JELL-O into each pan.
18. ADD SPRINKLES! (Optional)
*9"x13": Spoon all JELL-O crystals onto mixture.
*(2) 8"x8" pans: Spoon half of the JELL-O into each pan.
18. ADD SPRINKLES! (Optional)
ENJOY INSTANTLY!
Not two hours from now. Although---it does taste better after a little refrigeration because the pretzels get soggy. YUM.
Not two hours from now. Although---it does taste better after a little refrigeration because the pretzels get soggy. YUM.