Prep Time: 20 min.
Total Time: 4 to 5 hours
Ingredients
Bottom Layer:
2 cups finely crushed pretzels
¼ cup sugar
½ cup butter, melted
Middle Layer:
1 pkg (8 oz) cream cheese
1 pkg (8 oz) cool whip
¼ cup sugar
Top Layer:
1 pkg (6 oz) Strawberry Jello
2 cups boiling water
1 ½ cups cold water
4 cups sliced strawberries
Preparation Instructions
1. Preheat oven to 350F. Line a 9 x 13-inch baking dish with parchment paper.
2. Mix crushed pretzels with sugar and butter. Press mixture evenly into prepared baking dish. Press with the back of a spoon or measuring cup. Bake for 10 to 15 minutes. Let cool.
3. With an electric mixer beat together cream cheese, cool whip and sugar until well combined and smooth. Spread mixture evenly over cooled pretzel base. Refrigerate while you make the top layer.
4. In a large bowl mix together Jello powder with boiling water. Whisk well to combine and have powder completely dissolve. Whisk in cold water. Refrigerate for about 1 hour, or until thickened slightly. Stir in sliced strawberries. Pour over cream cheese layer. Refrigerate until completely set, about 3 to 4 hours. Slice into squares to serve.
October 10, 2010 | Posted in:
Mandarin orange mold
from Jennifer L.’s book, North Branch , MN
Ingredients
2 (11 oz) cans mandarin oranges
1 (13 1/2 oz) can crushed pineapple
3 (3 oz pkgs) orange jello
2 c. boiling water
2 c. fruit juice
1 pint orange sherbet
Preparation instructions
Drain juice from oranges and pineapple. Dissolve jello in boiling water. Add the fruit juice. When it begins to thicken add the sherbet and fruit. Mix thoroughly. Place in 12 cup ring mold or bowl. Refrigerate.
Submitted by: Jennifer L