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Jello-Pretzel Salad / Dessert

4 star rating
 

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Submitted by: wsos girl

 

A cool and creamy dish with pineapples and strawberries on top of a crunchy pretzel crust.
 

Ingredients

  • 2 C. crushed thin stick pretzels
  • 1 stick butter, melted
  • 3 T. sugar
  • 8 oz. cream cheese, softened
  • 1 C. sugar
  • 2 C. Cool Whip, thawed
  • 2 ea. 10 oz. pkgs. frozen halved strawberries
  • 2 C. crushed pineapple
  • 2 small pkgs. strawberry jello

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Method

Mix crushed pretzels, melted butter, and sugar. Pat into 9 X 13 dish. Bake at 400 degrees for 8-10 min. Do not over bake. Let cool. In large mixing bowl, mix cream cheese and sugar until well blended; fold in Cool Whip. Spread over cooled crust. Refrigerate. Stir jello into 2 C. boiling water until dissolved. Add frozen strawberries and stir until fruit is thawed. Add crushed pineapple. Refrigerate until slightly thickened (NOT set up!). Spread over cream cheese layer. Keep refrigerated. Cut into squares to serve.

 

Notes: This really is best made a day ahead. It allows the flavors in each layer to develop.

 

Number of Servings: 8-12

 

Submitted by: wsos girl ()

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