Sunday, July 12, 2009

Don't knock it 'til you try it!

Caution: Not a low calorie food.

Strawberry-Pretzel Salad
2 2/3 cups broken up pretzel pieces
3/4 cup melted butter
Mix together and press into bottom of 9x13 pan. Bake at 400 for 10-12 minutes. Let cool.
12 ounces cream cheese, brought to room temperature
1/2 cup sugar
Mix together and spread over pretzel layer.
8 ounces whipped topping
Spread over chilled cream cheese layer.
6-ounces strawberry jell-o dissolved in 2 cups boiling water
Stir in 20 ounces frozen strawberries or about 3 cups of fresh sliced strawberries. Allow to cool and start to jelly, then pour over the chilled whipped cream layer.

Let set up completely in the fridge before serving.

Don't be fooled by the word "salad" in the title, this is a dessert! Thanks Grammare for the yummy recipe.

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