Strawberry Jello Pretzel Salad
Ingredients
Units
- 2 3/4 cups crushed pretzels (I like to use spelt pretzels)
- 1 1/4 cups melted butter
- 3 tablespoons organic whole cane sugar or sucanat (to read more click here)
- 12 ounces cream cheese, preferably cultured
- 1 cup maple syrup
- 1 1/2 cups sour cream, preferrably cultured
- 1 1/2 teaspoons vanilla
- 1 1/2 cups whipped cream
- 10 ounces frozen strawberries, thawed and chopped
- 1 1/2 cups pomegranate juice
- 1/4 cup orange juice
- 2 tablespoons unflavored gelatin (I prefer this brand)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees. Mix crushed pretzels, melted butter and whole cane sugar together in a large bowl. Press into bottom of a 13×9 baking dish. Bake for 10 minutes. Let cool completely.
- Cream cream cheese, maple syrup, sour cream, and vanilla together. Fold in whipped cream. Spread 2/3 of mixture on cooled pretzel layer.
- Sprinkle gelatin over 1 cup pomegranate juice, and let sit for 5 minutes. Pour remaining 1/2 cup pomagranate juice and orange juice into a saucepan and heat until 100 degrees (it is very important that the juice does not get too hot or it will kill the gelatin). Pour heated juice into gelatin mixture and stir until gelatin has dissolved. Add strawberries, cover and place in the refrigerator for about 1 hour until just beginning to set. When gelatin is just beginning to set, pour it over the cream cheese mixture to create a third layer. Cover and refrigerate overnight.?Before serving top with remaining cream cheese mixture and sprinkle with pecans.
Nutrition
- Serving Size: Serves 8-10
Find it online: https://deliciouslyorganic.net/strawberry-jello-pretzel-salad/