Elaine Funk’s Pretzel Jello has always been a favorite of the families that attend our Big Chill every year in Holland, Michigan. ( Jeff and Sue Cook host the event for my husband’s WIU’s Olsen Hall RA buddies from the 70’s.)
We love Elaine’s recipes. Elaine is a food stylist – I KNOW! Didn’t you always want to meet one? Her fruit salads are beautifully cut and look amazing!
The Pretzel Jello has always been something my kids request for when going to the Big Chills. I asked Elaine for the recipe back in 2005. As we chatted this year she found it difficult to find the right ingredients as her Jewel had discontinued carrying the lite frozen strawberries in juice. She says she’s lowered the sweetness content a little as well but you couldn’t tell.
Here’s her original recipe. You and your family will enjoy it. If you like, Jello has a video using different ingredients and a different process. BUT, the picture of the Jello is exactly what Elaine’s looks like.
- ¼ cup granulated sugar
- 1 ½ sticks margarine, melted
- 2 cups of crushed pretzels
- 8 oz. cream cheese, softened
- 1 cup granulated sugar
- 1 cup Cool Whip
Jello Top Layer
- 2 3 oz. boxes of strawberry Jello
- 2 cups pineapple juice (I pick up the tiny pineapple juice cans)
- 1 – 20 oz. frozen strawberries with juice (light), thawed
Crust: Preheat your oven to 350°. Mix the pretzels, ¼ cup sugar and melted margarine together. Press into a 9 x 13 glass baking dish. Bake at 350° for 10 minutes. COOL.
Middle Layer: In your mixer combine cream cheese, 1 cup sugar and 1 cup of Cool Whip together. Spread over the COOLED crust. Refrigerate till Jello layer is completed.
Jello Layer: Dissolve strawberry Jello in pineapple juice. Add the strawberries with the juice to the Jello mixture. Refrigerate till partially set – a spoon should drag through the Jello mixture. Spread over the cheese mixture and return to the fridge for three hours. Cut into 2 x 2 squares to serve.