Pretzel bottom salad
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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