Ingredients:
2 Large pkgs. cream cheese
1-8 oz. Cool Whip, thawed
1 1/4 C. sugar
1-6 oz. Strawberry jello
1 1/2 C. melted margarine or butter
2 C. pineapple juice
2 C. broken pretzels
1 large box frozen sliced strawberries, thawed (can also use fresh)
Directions:
- Preheat oven to 400 degrees
- Mix cream cheese and sugar with mixer just until blended, set aside.
- Spread broken pretzels evenly in bottom of 9x13" pyrex dish.
- Pour melted margarine or butter over pretzels.
- Bake in 400 degree oven for 10 minutes.
- Cool slightly (should still be warm).
- Spread cream cheese mixture over warm pretzels. (This can be tricky. Be gentle and patient.)
- Put in refrigerator for a while to cool.
- Once cooled, spread Cool Whip over top.
- Put in refrigerator to cool again.
- In saucepan, bring pineapple juice to a boil.
- Dissolve jello in boiling pineapple juice.
- Stir in thawed strawberries
- Allow to thicken to almost gel point.
- Pour directly over the pretzel, cream cheese and Cool Whip mixture.
- Refrigerate until set.
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