Monday, May 20, 2013
STRAWBERRY PRETZEL SALAD
2 cups crushed pretzels
3/4 cup butter, melted (she said she used a cup though - butta)
3 tablespoons white sugar
1 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) cartons frozen whipped topping, thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Preheat oven to 400°F.
Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
Bake 8-10 minutes, until set; set aside to cool. (DO NOT LET OVERBAKE!)
In a large mixing bowl cream together cream cheese and 1 cup white sugar.
Fold in whipped topping.
Spread mixture onto cooled crust.
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When mixture sets a little bit (to about the consistency of egg whites) pour and spread over cream cheese layer.
Refrigerate until set.