The ’60s bore a great deal of “jello plate of mixed greens” plans that had nothing to do with lettuce and a ton to do with jiggly gelatin and keeping in mind that it probably won’t be a misfortune that large numbers of those were lost to the records of time, the Pretzel Jello Plate of mixed greens is one well worth recollecting. With a pungent and rich squashed pretzel base, a layer of plush cream cheddar filling, and a sweet (and indeed, jiggly) organic product besting, it’s a pastry that is an investigation in layering flavors and surfaces effectively. Nostalgic? Definitely. Flavorful? You can depend on it.
The blend of crunchy, rich, and jello-ed is truly what makes this (also the pungent sweet thing it has going on). We’ve done a peach variant and a strawberry one too, yet I should say that raspberries could possibly be my #1 organic product alternative for this sweet. They’re somewhat tart and that goes so pleasantly with the sweet cream cheddar filling that they’re combined with.
In the event that you haven’t had Pretzel Jello Serving of mixed greens in a drawn-out period of time, or regardless of whether you’re simply too youthful to even consider recalling that it, trust me that it’s a treat that has a spot in the present day also. It’s pretty as anyone might imagine and the mix of flavors is simply so yummy. Pungent, sweet velvety, crunchy, and jiggly – it truly has everything!
Ingredient
FOR THE CRUST:
2 1/2 cups pretzels, crushed
3/4 cup (1 1/2 sticks) unsalted butter, melted
3 tablespoons brown sugar
FOR THE FILLING:
1 (8 oz) container frozen whipped topping, thawed
8 oz cream cheese, at room temperature
3/4 cup granulated sugar
FOR THE TOPPING:
2 (6 oz each) package raspberry jello
4 cups boiling water
10 oz fresh or frozen raspberries
Fresh raspberries, for garnish
PREPARATION
Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.
In a medium bowl, combine pretzel crumbs, brown sugar, and melted butter and mix thoroughly.
Press mixture evenly into the bottom of prepared baking dish. Bake 8-10 minutes, then set aside to cool.
While crust cools, make the filling:
In a large bowl, beat together cream cheese and sugar with an electric mixer until smooth. Gently fold in whipped topping.
Spread mixture over cooled crust, then chill until set, about 1 hour.
In a clean large bowl, combine jello packets with boiling water and stir until dissolved. Let cool to room temperature.
Top cream cheese layer with raspberries and gently pour gelatin mixture over the top. Chill until set, 2-3 hours. Slice, serve, and enjoy!
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