These two recipe cards appear to have the same recipe for Pretzel Jello. It sounds like a dessert dish made of strawberry jello, cream cheese, Cool Whip, and pretzels. I don’t believe I have eaten this, but I am 100% positive it has been served at church socials and family potlucks nationwide!

The use of Cool Whip is either “of course!” or “no way!” in many kitchens. Cool Whip isn’t actually a dairy product, and originally was produced using no dairy at all. Over the years, the manufacturer has added skim milk. If you are vegan or dairy free, you may already know this. I found in my research that it is basically oils and corn syrup. I’m lucky I don’t actually like it, I think, because it resolves the big question for me of whether to use it or not. If you like it and don’t mind the ingredients, go forth and whip your cool. If you don’t like it or have issues with its contents, AND you don’t mind using a dairy product, you can use an alternative, such as stabilized whipped cream, or even this gelatin assisted substitute. NOTE I have not tried these.

Pretzel Jello

2 cups crushed pretzels

3/4 cup margarine (melted)

1 1/4 cup sugar

8 oz cream cheese

4 1/2 oz Cool Whip

6 oz strawberry Jello

2 cups boiling water

10 oz frozen strawberries

Melt margarine, 1/4 cup sugar and pretzels. Mix into 9×13 pan & spread . Bake 8 min at 400º – cool.  Beat 1 cup sugar in cream cheese. Stir in Cool Whip. Spread over cooled mixture. Mix Jello, water and strawberries. Set aside for 10 minutes. Pour over top cream cheese layer, chill ’til set. Put some Cool Whip on top. Crushed pretzels on top.