When I first came into the Collins' family, this recipe was a favorite Holiday treat for me. Being born up north, I had never heard of a Pretzel Jello Dessert and it soon became a staple in our household.
Numerous variations of Pretzel Jello Dessert can be found on Cooks.com but when you have food allergies and Celiac, you have to adjust the recipe even more. We haven't made this recipe since Michaela was diagnosed and decided to give it a try this year. Here is our spin on this recipe:
1 stick vegan butter, melted
1 1/2 cups crushed GF pretzels
1 8oz dairy free cream cheese
1 large container Cool Whip (use Coconut Cream for home made for dairy-free)
1 cup sugar
1 6oz package Stawberry Jello (gluten free)
Mix melted butter, pretzels, and 1/2 cup sugar together and press into a 9x13 inch pan. Bake for 6 minutes at 350 degrees.
Dissolve Jello in 2 cups boiling water and set aside to gel.
Combine cream cheese, Cool Whip, and 1/2 cup sugar and put on top of crumb layer when cool.
This is where I used Almond Creme to make my whipped topping and it didn't thicken well. I added just enough to the cream cheese to make frosting consistency for spreading. Although the layer was not as wide as it should have been, it gave way for an excellent taste.
When the Jello starts to set, carefully pour over cheese layer and refrigerate until firm.
We still had almond creme left so we used that as a drizzle for the top.
