![]() Pour onto top of cream mixture and evenly spread. Stir in jello and mix for about 2 minutes until jello is dissolved. In a bowl, combine the pretzels, butter and sugar. Add 1 cup of boiling water to a large bowl. Spread on top of pretzel layer and refrigerate for one hour.ģ. Combine cream cheese and 1 cup sugar and beat well. We love to use this baking pan because it comes with a lid! This way, you can just keep the leftovers fresh right in your baking pan! No more trying to cover it up with messy aluminum foil. Bake for 10 minutes and remove from oven and cool. Stir in pretzels and mix well to combine. Allow it to completely cool before attempting to top it with anything or the crust will crack. Bake for 15 - 20 minutes or until the pretzel crust is golden brown. Pat the crumb mixture evenly in the bottom of the dish to form your crust. In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Pour the mixture into a 9 x 13-inch baking pan sprayed with cooking spray. Place pretzels in ziplock bag and crush into small pieces using rolling pin. They are tough, durable and have new grip and seal technology that makes them super easy to open and close. We love to use these gallon sized freezer bags. Spead the firming jello mixture on top of the cream cheese mixture. Pour the jello mixture over the cream cheese and pretzel crust. Add the slightly thawed strawberries and set aside for about 10 minutes. In a bowl add the jello packet and boiling water and mix until the sugar is dissolved. Spread the cream cheese mixture on top of the cooled pretzel crust. Fold in the cool whip and spread over the pretzel crust once it has cooled. Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Bake at 400 degrees Ferenheit for 10 minutes. Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ in size. Press the pretzel mixture onto the bottom of a 9x13 baking pan.
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