From the kitchen of Kay Putano. This sweet salad
has a pretzel crust with a layer of cream cheese
and cool whip topped with strawberries and jello.
Crust:
Mix & press into a 13 x 9 pan:
2 c unsalted pretzels, crushed
3 Tbsp sugar
3/4 c margarine, melted

Bake @ 325, 10 minutes.
Cool.

Filling:
Blend together:
8 oz cream cheese
1 c sugar
4 oz cool whip
Spread over cooled crust.

Topping:
In a large bowl, stir to dissolve:
6 oz package strawberry jello
2 c boiling water
Add:
16 oz frozen strawberries, do not thaw
20 oz can crushed pineapple, juice and all
Refrigerate until thickened a bit.
Pour jello layer over filling layer.
Refrigerate.

Spread
Cool Whip over the top.
"When a friend asks, there is no tomorrow."
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