| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | c | Pretzels; crushed (measure after crushing) |
| 1/4 | c | Margerine; melted |
| 3 | tb | Sugar |
| 1 | pk | (8-oz) cream cheese; softened |
| 1/3 | c | Sugar |
| 1 | ct | (8-oz) Cool Whip; thawed |
| 1 | cn | (15-oz) prepared pie filling |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Wed, 10 Jul 1996 09:32:42 EDT Mix pretzels, margerine and three tablespoons sugar together. Spread in bottom of 13x9x2 cake pan. Bake at 400 degrees for 8 minutes. Let cool before filling. Cream together cream cheese and 1/3 cup of sugar until creamy. Blend in about 1/3 of the container of cool whip. Spread this over the pretzel layer. Carefully spoon pie filling over the cream cheese layer. Carefully spread remaining cool whip over the top. Cover and refrigerate several hours before cutting into squares to serve. Light and refreshing summer dessert. Personal notes: I only had a can of blackberry pie filling in the cupboard. It tasted great, but there were too many seeds. I think this would be best with cherry or blueberry. The original recipe said to use pineapple pie filling. I don't think I've ever seen it on the shelf. I'll bet this would be good with lemon pudding or pie filling, too! Preparation is minimal time. EAT-L Digest 9 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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