| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Crushed pretzels |
| 3/4 | c | Butter or margarine |
| 3 | tb | Sugar |
| 8 | oz | Cream cheese |
| 2 | c | Cool Whip (5 ozs.) |
| 1 | c | Sugar |
| 2 | sm | Packages strawberry Jell-OÒ |
| 2 | c | Boiling water |
| 2 | 10-oz packages frozen strawberries |
INSTRUCTIONS
CRUST FILLING TOPPING Prepared by Jody Egleston in: K44335 - Idea Pack PYREX Portables Crust: Mix together. Press into bottom of a 9x13 inch PYREXÒ baking dish. Bake at 400 degrees for 10 minutes. Let cool. Filling: Cream together and spread over cool pretzels. Topping: Mix together. Chill until Jell-OÒ sets a little. Pour over cream cheese mixture. Refrigerate until completely set. Cut into serving size pieces. Posted to Bakery-Shoppe Digest V1 #417 by gerri <gerri@kc.net> on Nov 25, 1997
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