"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Strawberry Pretzel Jello Salad Recipe

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This recipe for Strawberry Pretzel Jello Salad, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Welch

Category:
Category:

Ingredients:  
Ingredients:  
Layer 1:
2 c. crushed pretzel sticks
3 T. sugar
3/4 c. margarine, melted

Layer 2:
1 package (8 oz.) cream cheese
1 c. sugar
1 container (8 oz.) Cool Whip

Layer 3:
1 package (6 oz.) strawberry or raspberry Jello
2 c. boiling water
2 packages (10 oz. each) frozen strawberries, partially thawed

Directions:
Directions:
Preheat oven to 325. Bake in a 9"x13" glass baking pan.

Layer 1:
In a 9"x13" glass baking pan, pour pretzels, sugar and margarine; using a fork mix well and press into bottom of baking pan.
Bake in 325 oven for 8 minutes.
Let cool completely.

Layer 2:
In mixer bowl, combine cream cheese and sugar; mix until creamy.
Fold in Cool Whip.
Pour mixture over Layer 1.

Layer 3:
In a sauce pan, dissolve Jello in boiling water; add strawberries stirring to mix; pour over Layer 2.
Chill.

Best if made the day before.

 

 

 

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