Monday, March 8, 2010

Strawberry Pretzel Dessert

Press: 2 c. crushed pretzels
3 Tbsp. sugar
½ c. melted butter
In a 9” X 13” pan. Bake at 400˚ for 8 – 10 minutes.

Mix together: 1 (8 oz) pkg. cream cheese
¾ c. sugar
1 (8 oz) carton cool whip
Spread on cooled crust.

Mix together: 6 oz. pkg. strawberry Jell-o
2 c. boiling water
20 oz frozen strawberries
Spread on top of cool whip mixture (off the back of a spoon to prevent creating cavities in cool whip). Refrigerate overnight.

Cinnamon Jell-O Salad

When I first read the ingredients for this I thought, 'No way is this going to be good'. But it works! When adding the jell-o layer on top of the cream cheese mixture, pour it from the bowl onto a spoon so that the splash is dissipated by the spoon and thus doesn't create a hole in the cream cheese mixture.

1 c. boiling water
2/3 c. red hot cinnamon candies
1 (6 oz) pkg. lemon Jell-O
1 ½ c. applesauce
1 (8 oz) pkg. cream cheese
½ c. chopped celery
½ c. chopped nuts
½ c. mayonnaise
½ c. sour cream

1. Pour hot water over candies and dissolve. Add Jell-O and stir until dissolved. Add applesauce. Pour half of mixture into an 8” square pan and set until firm. Spread creamed cheese mixture over top and add remaining red mixture. Chill until firm.