Pretzel Cream Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Crushed pretzels,
3/4 cup: Melted butter,
1 Envelope: Dream Whip or 2 c,
Prepared whipped topping,
8 ounce: Cream cheese, softened
2 cup: Canned pineapple juice,
6 ounce: Powdered strawberry gelatin,
20 ounce: Frozen strawberries,
Directions:
Preheat oven to 325 degrees. Mix first three ingredients and spread
into a 13-by-9-inch baking pan. Bake in preheated oven 10 minutes.
Prepare whipped topping (if Dream whip is used) as directed on
package. Add cheese and sugar. Spread over cooked mixture. Bring
pineapple juice to boil, remove from heat and stir in gelatin to
dissolve. Add berries, stirring vigorously with fork until separated.
Refrigerate.
When gelatin begins to set, spread it evenly over cheese mixture.
Refrigerate several hours until completely set.
The Cincinnati Enquirer, February 21, 1996
Source from luhu.jp
into a 13-by-9-inch baking pan. Bake in preheated oven 10 minutes.
Prepare whipped topping (if Dream whip is used) as directed on
package. Add cheese and sugar. Spread over cooked mixture. Bring
pineapple juice to boil, remove from heat and stir in gelatin to
dissolve. Add berries, stirring vigorously with fork until separated.
Refrigerate.
When gelatin begins to set, spread it evenly over cheese mixture.
Refrigerate several hours until completely set.
The Cincinnati Enquirer, February 21, 1996
Source from luhu.jp
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