Pretzel cream salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Crushed pretzels |
| ¾ | cup | Melted butter |
| 1 | Envelope Dream Whip or 2 c | |
| Prepared whipped topping | ||
| 8 | ounces | Cream cheese, softened |
| 2 | cups | Canned pineapple juice |
| 6 | ounces | Powdered strawberry gelatin |
| 20 | ounces | Frozen strawberries |
Directions
Preheat oven to 325 degrees. Mix first three ingredients and spread into a 13-by-9-inch baking pan. Bake in preheated oven 10 minutes.
Prepare whipped topping (if Dream whip is used) as directed on package. Add cheese and sugar. Spread over cooked mixture. Bring pineapple juice to boil, remove from heat and stir in gelatin to dissolve. Add berries, stirring vigorously with fork until separated.
Refrigerate.
When gelatin begins to set, spread it evenly over cheese mixture.
Refrigerate several hours until completely set.
The Cincinnati Enquirer, February 21, 1996