| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
All newly t, Salads |
1 |
Servings |
INGREDIENTS
| 4 |
pk |
(3 oz) cream cheese |
| 1 1/4 |
c |
Sugar |
| 2 2/3 |
c |
Coarsely broken pretzels |
| 1 |
c |
Margarine; melted |
| 1 |
|
Carton (11 oz.) whipped topping |
| 1 |
pk |
(6 oz.) strawberry gelatin |
| 2 |
c |
Pineapple juice; heated |
| 1 |
pk |
(10 oz.) frozen strawberries |
INSTRUCTIONS
With electric mixer, blend cream cheese and sugar, then set aside. Mix
pretzels and margarine and press into a 9x13 inch baking dish. Bake at 400
for 10 minutes; cool. Spread cream cheese mixtuer over cooled pretzel
crust. Spread whipped topping over cream cheese and chill.
Dissolve gelatin in hot pineapple juice. Add the strawberries. Allow
gelatin to thicken then pour over whipped topping and refrigerate until
firm.
Recipe by: Quick and Easy Home Cooking Magazine Posted to MC-Recipe Digest
V1 #731 by L979@aol.com on Aug 9, 1997
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