This is the one from the family cookbook. Someone mentioned that it didn't set up fully so you may want to use half water/half pineapple juice. Amy might know. :)
Ann’s Jell-O Pretzel Salad (Amy DeMordaunt)
2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O
Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!
2 comments:
We found the pretzel crust getting soggy by the next day, so i've been making it in reverse with the crust on top (i just sprinkle it on top - probably best just before serving....). :) shari
Oh, I love this my Aunt always brought it when our family got together. I had forgotten about it! Thanks for sharing!
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