2 1/2 c. crushed pretzels
1/4 c. sugar (or 2T)
1/2 c. butter (or applesauce)
2nd Layer Ingredients:
1/2 c. sugar
8 oz. cream cheese, softened
1 c. cool whip (or sour cream + 2T sugar))
3rd Layer Ingredients:
2 c. boiling water
1 large strawberry or raspberry jello package (6 oz)
2 1/2 c. strawberries (fresh, sliced- 1 lb)
Directions:
1. Preheat oven to 350*
2. Microwave 2 c. water for 3 min and whisk into a bowl with jello.
3. Crush pretzels (I put them in a bag and smash with a rolling pin)
4. Place in a bowl and stir in sugar and butter
5. Press onto the bottom of a 9x13 pan and cook for 10 min. THEN COOL.
6. Beat cream cheese, sour cream, and sugar in a bowl.
7. Spread onto cooled pretzel crust... all the way to the edges. REFRIGERATE 30 min.
8. Stir the strawberries into the jello and CAREFULLY spread onto the cream cheese layer.
9. Cover with saran wrap and refrigerate 2-4 hours- until jello sets.
3. Crush pretzels (I put them in a bag and smash with a rolling pin)
4. Place in a bowl and stir in sugar and butter
5. Press onto the bottom of a 9x13 pan and cook for 10 min. THEN COOL.
6. Beat cream cheese, sour cream, and sugar in a bowl.
7. Spread onto cooled pretzel crust... all the way to the edges. REFRIGERATE 30 min.
8. Stir the strawberries into the jello and CAREFULLY spread onto the cream cheese layer.
9. Cover with saran wrap and refrigerate 2-4 hours- until jello sets.
No comments:
Post a Comment