Very Berry Pretzel Pecan Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side DIsh
Cuisine: Salad
Serves: 12 servings
Ingredients
  • Jello Layer:
  • 2 c. boiling water
  • 6 oz. (8-serving) Raspberry Jello
  • Bottom Crust:
  • 3 c. mini pretzels
  • 1 c, chopped pecans
  • ¾ c.( 1 and a half sticks) butter, melted
  • 3 T. granulated sugar
  • Cream Layer:
  • 8 oz. Cool Whip, thawed
  • 8 oz, ⅓ fat Cream Cheese, softened
  • 1 c. granulated sugar
  • 1 t. vanilla
  • Fruit:
  • 3 c. frozen mixed berries( wild blueberries, raspberries, blackberries)
Instructions
  1. Add Jello mix to boiling water. Stir and allow it to cool. Whisk occasionally while preparing the rest of the ingredients to prevent it from firming up to quickly.
  2. In a large Ziploc bag, place the pretzels and pecans; seal after removing the air out of the bag. Using a rolling pin, roll over bag to crush. You can also hit the contents to break up pieces.
  3. Place crushed contents in the bottom of a 13' x 9" x 2" pan along with the melted butter and sugar. Mix thoroughly and spread evenly across the bottom of the pan. Press layer down with a flat-bottomed measuring cup or other device.
  4. Bake for 10 minutes in a 350 degree oven. Remove and allow to cool completely before putting on the next layer.
  5. Using a hand mixer, blend together the Cool Whip, cream cheese, sugar and vanilla until smooth. Spread this over the COOLED bottom crust.
  6. Add the frozen fruit to the Jello and quickly distribute and spread over cream layer. The frozen berries will quickly accelerate the jelling process! OR you can sprinkle the fruit over cream layer then pour the jello mixture over it.
  7. Refrigerate for 3-4 hours before serving.You can slice and serve it or scoop it out.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/very-berry-pretzel-pecan-salad/