Tuesday, September 9, 2008

Pretzel Jello Salad

Crust: (Mix and press into 9X13 pan. Bake @ 400° for 10 minutes)

2 cups pretzels, crushed
¾ cup butter, melted
3 Tbsp. Sugar

Filling: (Mix and spread over cooled crust.)

8 oz. Package cream cheese
½ cup powdered sugar
1 8-oz. Tub Whipped Cream

Topping: (Dissolve Jell-o in Pineapple Juice in saucepan over medium heat. Remove from heat and add strawberries. Pour over filling and refrigerate until set—overnight or all day is best.)

2 cups pineapple juice
2 small packages strawberry Jell-o
2 tubs sliced strawberries, slightly thawed