Raspberry
Jello Salad with Pretzel Crust
Ingredients:
bag
of pretzel sticks
butter
sugar
8
oz. Cream cheese
8
oz. Cool whip
1
large strawberry jello
20
oz. Frozen berries
Crust:
Combine--
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.)
Filling:
Cream--
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.
