Julianne Polivka, Jason Kuller, Jello Recipes, epicurean horoscope, #pretzel

Today is a good day to make a crunchy jello pretzel salad!

Crunchy Pretzel Jello Salad

2 cups crushed pretzels
3 tablespoons sugar
2 ½ cups boiling water
6 oz pack strawberry jello
8 oz kraft cream cheese, softened
2 cups miniature marshmallows
¾ cup melted butter
8 oz whipping cream or cool whip or dream whip
10 oz frozen strawberries
½ cup powdered sugar


Preheat the oven to 350 degrees F.

Combine the melted butter, sugar and crushed pretzels. Press this mixture into a 9 x 13 inch baking pan and bake for 15 minutes.

Set this aside to cool.

Cream the powdered sugar with the cream cheese, and then fold in the marshmallows and dessert topping. Spread this over the pretzel crust.

Mix the jello in boiling water, adding the strawberry juice. Stir in the strawberries. When the mixture has thickened a bit, pour it over the cream cheese layer. Refrigerate until set.

This recipe serves 8 people.  This recipe is not kosher


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