Tuesday, July 9, 2013

Strawberry Peretzel Salad

2 1/2 cups crushed pretzels

3 tablespoons sugar

3/4 cup butter or margarine

1 8-ounce package cream cheese, softened

1 cup sugar

1 12-ounce Cool Whip

1 6-ounce package Strawberry Jello

2 cups boiling water 1 -10 ounce bag frozen sliced strawberries

Whipped cream or Cool Whip for garnishing


Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours

No comments:

Post a Comment