"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Raspberry/Strawberry Pretzel Dessert Recipe

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This recipe for Raspberry/Strawberry Pretzel Dessert, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Vaurs, Regional Director, KPHC Ambulatory
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lg. pkg. strawberry (or raspberry) Jello
2 - 10 oz. pkg. frozen fruit (I use 1 strawberry & 1 raspberry)
2 cups hot water
2 cups chopped pretzels
3/4 cup melted margarine (I use a little less)
1 Tbsp. sugar
1 - 8 oz. pkg. softened cream cheese
1 - 8 oz. container Cool Whip (thawed)
1 cup powdered sugar

Directions:
Directions:
Melt margarine, then add sugar. Crush pretzels and spread in a 9"x13" Pyrex pan. Bake at 400 for 10 minutes. Cool. Mix with a large fork, cream cheese, Cool Whip, and powdered sugar. Spread mix evenly over cooled pretzels, sealing edges. Mix Jello with hot water until dissolved. Add cold fruit. Let thicken in refrigerator about 1 minute. Spread on top of other mixtures. cut into squares. (This will last several days).

Personal Notes:
Personal Notes:
If using straight thin pretzels, break into approximately 1" - 2" pieces. If using the curly shape pretzels, crush into chunks - not real fine.

 

 

 

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