Berry Preztel Jello Salad

  • 2 cups (6 oz) coarsely crushed pretzels
  • 3 Tablespoons sugar
  • 3/4 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz cool whip
  • 2 cups (4 oz) mini marshmallows
  • 2 cups water, boiling
  • 6 oz strawberry or raspberry jello
  • 12 oz frozen strawberries or raspberries, thawed

Preheat the oven to 350 degrees F. Combine pretzels, sugar, and butter in a 9×13 dish and press down. Bake it for 15 minutes and then let cool.

Beat cream cheese and powdered sugar until combined. Then fold in cool whip and marshmallows. Spread into the bottom of the 9×13.

In a bowl, combine the boiling water and jello. Stir until dissolved, then add the berries. Let cool and then pour mixture on top of 9×13. Refrigerate until firm.

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Vanilla Berry Salad

Dressing:

  • 1/3 cup apple cider vinegar
  • 1/3 cup rice wine vinegar
  • 3 Tablespoons (or more) Torani vanilla syrup
  • 2 Tablespoons (or more) sugar
  • 1/2 vanilla bean, scraped
  • 3/4 cup oil

Salad:

  • greens of your choice, spring mix is a good choice
  • blackberries, strawberries, raspberries, and/or pears
  • caramelized almonds and/or pecans
  • goat cheese

Mix all dressing ingredients together except the oil in a blender. Let the blender run and drizzle in the oil. Pour dressing into a jar and add the scraped vanilla bean husk into the jar. Keep in refrigerator until ready to serve.

Assemble salad with portions according to your liking. Pour on dressing, discarding the scraped vanilla bean husk, toss and serve.