My daughter's old teacher was making this dessert when my daughter called her to wish her a happy birthday, so I decided to look up the recipe. There were so many similar recipes but I decided to go with this one after reviewing many comments and tips.
My son crushed the pretzels and it came to about 2 cups crushed. We used 1 1/2 stick of butter as that is what I had left in the house (and other variations of this recipe called for this amount.) I use the 1/3 fat cream cheese. My local store only had 16 oz bags of whole frozen strawberries so I went with those and sliced them.
One thing that was confusing about this recipe, and the reason I only gave this 4 stars, is that in the last step it says to stir in the frozen strawberries after it is boiling and it makes it sound as if you should leave it on the stove to get it to thicken. If I am not mistaken, Jello will not thicken if it continues to boil, it needs to cool. If I had not read other recipes and the comments I may have made this mistake. However, I took the saucepan and let it cool in the fridge for about 30 minutes then I poured it over the cream cheese mixture.
I also followed what other reviewers had said and made sure the cream cheese layer completely sealed off the pretzel layer.
I put this in 2- 9 inch pie plates and it was perfect. Except that after it set and I covered it with foil the Jello layer stuck right to the foil. I also liked it better the next day, the pretzels were less crunchy.
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