Pretzel bottom salad

Yield: 1 Servings

Measure Ingredient
2 cups Crushed pretzels
¾ cup Butter or margarine
3 tablespoons Sugar
8 ounces Cream cheese
2 cups Cool Whip (5 ozs.)
1 cup Sugar
2 smalls Packages strawberry Jell-OÒ
2 cups Boiling water
2 10-oz packages frozen strawberries

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@...> on Nov 25, 1997

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