"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jello Pretzel Salad Recipe

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This recipe for Jello Pretzel Salad, by , is from Fassett Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Turf and Joann Ronan
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 C coarsely chopped stick pretzels
2 Tbsp sugar
3/4 C melted butter or margarine
1 8 oz pkg softened cream cheese
1 C sugar 8 or 9 oz cool whip
6 oz pkg strawberry jello
2 C boiling water
2 10oz pkg frozen sliced strawberries partially thawed

Directions:
Directions:
In a 9x13 in pan mix pretzels, sugar and butter. Bake at 350 degrees for 10 minutes then cool. Combine cream cheese, sugar and cool whip. Spread of pretzels and refrigerate about 2 hours. Dissolve jello in boiling water then add strawberries. Let stand until set about 1 hour.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Don't' let jello get too set before putting on top of cream cheese mixture or it will look chunky. This is best if made the night before and left in the refrigerator.

 

 

 

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