Strawberry Pretzel Jell-O (Reduced Sugar)
Still a sweet treat, this Strawberry Pretzel Jell-O has less sugar than the original and even better flavor.
Servings 12 people
Calories 220kcal
Ingredients
Crust Layer
- 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
Jell-O Layer
- 6 oz. Strawberry Jell-O
- 2 Cups Boiling water
- 20 oz. Frozen Strawberries sliced
Instructions
- Pre-heat oven to 400 degrees. Pour pretzels into a ziplocked bag and roll/tap with a rolling pin until no pieces are longer than 1/2 inch.
- 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.