Monday, March 2, 2009

Pretzel Salad

3 tbsp. sugar
2 cups chopped pretzels
¾ cup margarine
½ cup powdered sugar
8 oz. cream cheese
8 oz. cool whip
2 cups mini marshmallows
0.6 oz. pkg. strawberry jello
2 ½ cups boiling water
10 oz. pkg. frozen strawberries w/ juice

Mix first three ingredients in a 9 x 13 glass-baking dish. Bake at 350 degrees for 15 minutes; set aside to cool completely.

Mix cream cheese, powdered sugar, and marshmallows until well blended (if needed microwave for 15 – 30 seconds to make mixing easier). Mix in cool whip. Spread over pretzel crust.

Dissolve jello in boiling water, stir for 2 minutes. Refrigerate until slightly thickened (about 2 hours, depending on dish size).

When jello is slightly thickened (but NOT firmly set) add thawed strawberries and juice, stir to mix. Spread strawberry mixture over the cream cheese layer. Refrigerate to set.

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