2 c. pretzels, crushed and lumpy
1/2 c. sugar
1 1/2 sticks margarine melted
8 oz. Philadelphia cream cheese, softened
1 c. powdered sugar
1 12-16 oz. Cool Whip thawed
1 pkg. (6 oz.) strawberry or raspberry gelatin
1 1/2 c. boiling water
1/2 c. cold water
1 (10 oz.) frozen strawberries or raspberries
Combine the pretzels, sugar and margarine and press onto the bottom of a greased (9x13 inch) baking dish. Bake 350° for 10 minutes. Cool. Beat the cheese and sugar. Add Cool Whip and beat well. Spread over the cooled crust making sure to seal the cream cheese mixture well around entire pan. Pour boiling water over jello. Stir until jello is dissolved. Stir in cold water and frozen berries. Stire until berries are no longer frozen. Let cool slightly. Spoon over cream cheese mixture. Chill until set. Can be served with additional cool whip.
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