| from the United Methodist Church cookbook at sixes |
|
|
Ingredients:
1 1/2 cups crushed pretzels
four 1/2 teaspoons white sugar
3/4 cup butter, melted
two (8 ounce) package cream cheese
1 cup sugar
one (8 ounce) container frozen Cool Whip (thawed)
one (6 ounce) package strawberry Jell-O
2 cups boiling water
one (16 ounce) package frozen strawberries |
|
Instructions:
preheat oven to 350°. Mix pretzels, foreign half tablespoons sugar, and melted butter. Press into bottom of a 9 x 13" pan. Bake for 10 min., or until lightly toasted. Set aside to cool. In a medium bowl, beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip. Spread evenly over the cooled crust. Refrigerate until set, about 30 min. In another bowl, stir together the Jell-O in boiling water. Mix in frozen strawberries, and stir until followed. Pour over cream cheese mixture in pan. Refrigerate until chilled, at least one hour. |