Wednesday, November 26, 2008

Jell-O Pretzel Salad

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!


Life's Adventures said...

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

Martha said...

Oh, I love this my Aunt always brought it when our family got together. I had forgotten about it! Thanks for sharing!