Sunday, March 31, 2013

raspberry pretzel jello salad

Raspberry Jello Salad with Pretzel Crust

bag of pretzel sticks
8 oz. Cream cheese
8 oz. Cool whip
1 large strawberry jello
20 oz. Frozen berries

2 C. crushed pretzel sticks
¾ cube butter (6 Tbs.)
3 Tbs. Sugar

Press into bottom of 9 x 13 pan and bake at 350* for 20 minutes.
(Crust will not be solid. Spread next layer with care.)

8 oz. Cream cheese
8 oz. Cool Whip
1 C. sugar

Layer over crust—carefully. I drop by large spoonfuls and then spread it gently to the pan sides and then from blob to blob.

Dissolve 1 large strawberry or other fruit jello in 2 cups boiling water. Add 20 oz. Frozen strawberries (If the strawberries are really large I chop them.) or raspberries. When chilled but not firm pour over cream layer and chill till served.

If you have a larger pan (mine is 4.8 qt.) you can 1 and a ½ this recipe.