2 c. boiling water
1 6-ounce package strawberry (or raspberry) jello (don't use sugar-free)
1 16-ounce package frozen strawberries (or raspberries)
1 8-ounce can crushed pineapple, NOT DRAINED
2 c. crushed pretzels, about size of a pea
3/4 c. butter (I use 1/2 c. and it worked)
3 T. sugar
1 8-ounce package cream cheese (can use lite, but not non-fat)
1 c. sugar
1 8-ounce carton of Cool Whip (non-fat works)
Dissolve Jell-o in the two cups of boiling water. Add frozen berries and pineapple. Take off the heat and set aside.
Crush pretzels with rolling pin. Dissolve 3 T. sugar in hot butter and pour over crushed preztels. Press into a 9x13. Bake at 400 degrees for 5-7 minutes. Cool at least one hour (can use the freezer to freeze more quickly).
Beat together cream cheese and sugar until fluffy; fold in Cool Whip. Spread over cooled crust.
When the berry/jello mix has partially jelled, pour over the Cool Whip/cream cheese layer and then finish the jelling. Chill completely.
Note: The cooling of the jello mixture took me a loooong time. I recommend letting it cool for about 30 minutes and then moving it to the fridge to finish the cooling. But this is sooooo good. It's almost dessert in our household. You might say that we LOVE it.
1 6-ounce package strawberry (or raspberry) jello (don't use sugar-free)
1 16-ounce package frozen strawberries (or raspberries)
1 8-ounce can crushed pineapple, NOT DRAINED
2 c. crushed pretzels, about size of a pea
3/4 c. butter (I use 1/2 c. and it worked)
3 T. sugar
1 8-ounce package cream cheese (can use lite, but not non-fat)
1 c. sugar
1 8-ounce carton of Cool Whip (non-fat works)
Dissolve Jell-o in the two cups of boiling water. Add frozen berries and pineapple. Take off the heat and set aside.
Crush pretzels with rolling pin. Dissolve 3 T. sugar in hot butter and pour over crushed preztels. Press into a 9x13. Bake at 400 degrees for 5-7 minutes. Cool at least one hour (can use the freezer to freeze more quickly).
Beat together cream cheese and sugar until fluffy; fold in Cool Whip. Spread over cooled crust.
When the berry/jello mix has partially jelled, pour over the Cool Whip/cream cheese layer and then finish the jelling. Chill completely.
Note: The cooling of the jello mixture took me a loooong time. I recommend letting it cool for about 30 minutes and then moving it to the fridge to finish the cooling. But this is sooooo good. It's almost dessert in our household. You might say that we LOVE it.
4 comments:
i'm so glad you posted this b/c i am always having to search long and hard until i can find my copy. this stuff IS dessert and is so, so, so good. perfect color for valentine's day too. . .
yummy! i love this recipe. i have always used raspberries. i will have to try it with the strawberries.
so how long is long for the stuff to jell?
i think after about 30 minutes i put it in the fridge. then after 40-60 minutes, i put it on the thingy. you know, the crust. I THINK.
Post a Comment