| 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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