Thursday, November 11, 2010

Pretzel Jello Salad

(A family tradition at Thanksgiving)
From: Joan Morris
1 box large strawberry Jello
2 pkg. 10 oz frozen strawberries
2 c. pretzels
8 oz Cream Cheese
1 can crushed pineapple
1 container Cool Whip
Prepare 1 large box strawberry Jello according to directions and add 2 Pkg. Frozen strawberries. Refrigerate. Mix together: 2 c. broken pretzels, 3 T. Sugar, 3/4 c. margarine and spread over bottom of 9x13 pan. Bake at 350°F for 8 minutes. Cool. Mix together: 1 pkg. Cream cheese, 3/4 c. sugar and ½ c. crushed drained pineapple. Fold in 1 medium carton Cool Whip. Spread this over pretzel layer and top with chilled Jello layer.

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