Karl Richeson Photography
Office: (302) 995-1910
We look forward to working with you.
Hi Karl. Really enjoyed the photos of our party!! As promised, I’m sending you the recipe for the Pretzel Crust Jello Salad.
11 oz. bag of pretzels, crushed
1 1/2 sticks of butter, melted
8 oz cream cheese
8 oz Cool Whip
1-6 oz or 2-3 oz boxes of strawberry jello
2 cups boiling water
1 quart frozen strawberries (or 2 boxes)
1 cup crushed pineapple
3 tbsp. granulated sugar
1/2 cup 10-x sugar (confectioners)
Crush pretzels in a plastic bag with a rolling pin. Combine crushed pretzels, melted butter, and the 3 tbsp. of sugar. Press into 13×9 glass casserole and bake 10 minutes at 350 degrees. Cool completely. Blend cream cheese, Cool Whip, and 10x sugar. Spread evenly over cooled pretzel crust. Stir jello in boiling water until dissolved. Add frozen strawberries and crushed pineapple, stirring until strawberries are broken apart. Spread over the cream cheese (white) layer. Chill until firm. (Recipe may also be used with frozen mixed berries, raspberries, and raspberry jello.)
Thank you Barbara!!!
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