| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Salads, Mine | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Pretzels; crushed coarsely |
| 3 | tb | Sugar |
| 3/4 | c | Butter; melted |
| 1 | pk | (8-oz.) Cream cheese; room temperature |
| 1 | lg | Carton Cool Whip Lite® |
| 1 | c | Sugar |
| 1 | pk | (6-oz.) Strawberry Jello |
| 2 | c | Boiling water |
| 3 | c | Strawberries; fresh sliced |
INSTRUCTIONS
Mix first three ingredients together and press into bottom of 9 X 13 greased pan. Bake at 350 degrees for about 10 minutes. Let cool. Blend the next three ingredients together and carefully spread on the pretzel layer. Refrigerate, letting the cream cheese mixture become firm. Dissolve the jello in the boiling water and refrigerate until it becomes syrupy. Mix the fruit (juice and all) into the syrupy Jello and spoon over cream cheese layer. Refrigerate until Jello layer is firm. Posted to Bakery-Shoppe Digest by Carolyn <[email protected]> on Apr 11, 1998
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