Pretzel Salad II Popular Recipes

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Pretzel Salad II

"This is a without a doubt right dessert. The combination of sweet, crunchy, and barely salty is splendid appropriate. It may be very famous here in the Mississippi Valley. Plan ahead, it wishes to refrigerate for 4 hours."

Ingredients :

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

Instructions :

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

• Preheat oven to 375 ranges F (190 ranges C).
• In a medium bowl combine overwhelmed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix properly and press right into a nine x 13 inch casserole dish.
• Bake in preheated oven for 10 minutes. Cool.
• To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread aggregate in crust and refrigerate.
• Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, after which pour over the crust and filling layers. Refrigerate for four hours.

Notes :

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