Pretzel Salad II The Best Recipes

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Pretzel Salad II

"This is a sincerely good dessert. The blend of candy, crunchy, and barely salty is extremely good appropriate. It is very popular here inside the Mississippi Valley. Plan ahead, it wishes to refrigerate for four hours."

Ingredients :

CRUST
2 1/2 cups beaten pretzels
3 tablespoons confectioners' sugar
3/four cup melted butter
FILLING
1 (eight ounce) package deal cream cheese, softened
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
TOPPING
1 (6 ounce) package strawberry flavored Jell-O® mix
1 1/2 cups boiling water
1 (sixteen ounce) bundle frozen strawberries

Instructions :

Prep : 20M	Cook : 11M	Ready in : 6H30M

Preheat oven to 375 levels F (190 tiers C).
In a medium bowl integrate crushed pretzels, three tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press right into a 9 x 13 inch casserole dish.
Bake in preheated oven for 10 mins. Cool.
To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until easy. Stir in whipped topping; unfold combination in crust and refrigerate.
Meanwhile, integrate gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken barely, and then pour over the crust and filling layers. Refrigerate for four hours.

Notes :

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