I have learned a little trick through the years in baking and cooking. Most of the time, the amount of sugar called for in a recipe can be cut by a fourth and no one will notice it is missing. Well, with this recipe, I cut two-thirds of the sugar out, and no one has ever mentioned a word. It is still plenty sweet, incredibly delicious, but not really that nutritious. And that’s ok. This is a dish which makes an appearance once or twice a year at holidays, so we enjoy this as a special treat. I hope you enjoy this slightly more wholesome version of Pretzel Jell-O as much as the Andersen family does!
Strawberry Pretzel Jell-O (Reduced Sugar)
- 2 Cups Pretzels crushed into 1/2 pieces
- 2 Tablespoons Sugar
- 3/4 Cup Butter melted
Cream Cheese Layer
- 8 oz. package Original Cream Cheese
- 1/3 Cup Sugar
- 8 oz. Can Crushed Pineapple drained
- 8 oz. Heavy Whipping Cream fluid
- 6 oz. Strawberry Jell-O
- 2 Cups Boiling water
- 20 oz. Frozen Strawberries sliced
- Pre-heat oven to 400 degrees. In a small mixing bowl combine crushed pretzels, melted butter and sugar. Mix until pretzels are well-coated. Press mixture into a 9 x 13 baking dish and bake for 5 minutes. Let cool completely.
- With an electric mixture, beat to whipping cream until firm peaks form. Set aside. In a separate bowl, beat the cream cheese, sugar, and pineapple together. Fold the whipped cream into the mixture.
- Spread the cream cheese mixture over the pretzel crust. Make sure you completely seal the crust with this layer. Otherwise, the Jell-O layer will seep through and make the pretzel crust become soggy. Chill this layer in the freezer while preparing the Jell-O layer.
- Set the Jell-O with 2 Cups of boiling water, stirring until the sugars are totally dissolved. Mix the frozen strawberries into the Jell-O and let set until the mixture becomes syrupy. Slowly pour this mixture over the cream cheese layer.
- Set the Jell-O overnight. Cut into squares and use a metal spatula to serve.