I did it for a reason. I always have a reason.
It’s because it is super versatile. Pick any fruit pretty much that you want, and then partner it with a jello that it can go with. The rest is the same.
This is what we would call a “Midwestern” dessert. Not sophisticated of course. How can you be sophisticated with Jello? It’s the kind of thing you will find plenty of at church pot-lucks, and Fourth of July picnics.
It’s pleasantly good always, easy to make, and like I said, you can make it in an infinite number of alternatives.
What’s not to like?
This is Stephanie’s recipe over at JustaPinch.
- 1 C flour
- 3 TBSP sugar
- 1/2 c butter, softened
- 1/4 c pecans ( or any nut you like–pretzels are used in some recipes for this too)
- a bit of shortening to grease the dish
- 1 c powdered sugar
- 1 80z block of cream cheese
- 8-9 oz frozen whipped topping, or equivalent whipped cream
- 1 c sugar
- 3 tbsp cornstarch
- 1 1/2 c water or lemon-lime soda
- 1 regular box jello (strawberry in this case)
- 2 quarts strawberries, cleaned and sliced
- Mix the flour, sugar and butter together. I used a pastry cutter and that worked nicely. Then add the chopped nuts. Grease a 9 x 13 inch baking dish with the shortening ( I don’t use butter, because when heated the butter bleeds out water which sogs up the bottom). Press your crumb mixture into the bottom.
- Bake at 350° until lightly browned. Cool completely. Once it is partly cooled, slip into fridge if you wish to speed this up.
- Mix the powdered sugar, cream cheese, and thawed whipped topping together. I also used a pastry cutter for this to get the sugar and cheese combined, then stirred in the whipped topping.
- Spread this on the cooled cookie crust.
- Return to the fridge while the next step is in process.
- Combine the rest of the ingredients except for the fruit, into a sauce pan and heat to a boil, stirring constantly until it begins to thicken. Dump in the strawberries and stir until mixed. Take off heat, and cool down about half way.
- Pour onto the whipped cheese filling, spread evenly and refrigerate until set.
- You can add more whipped cream and sliced fresh strawberries for decoration if you wish.
NOTE: I can’t wait to try grapes, cherries, peaches, pineapple, and a whole host of fruit. Hope you enjoy it.
- Strawberry Jello & Pretzel Pie (instillari.com)
- Raspberry Pretzel Dessert (farmboycitygirl.com)
- Strawberry Sour Cream Jello Salad (nancysrecipes.wordpress.com)