Strawberry Pretzel Surprise
Yield
4 servingsPrep
20 minCook
6 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pretzels
broken |
* |
| 1 | tablespoon |
sugar
|
|
| ¾ | cup |
margarine
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 8 | ounces |
whipped topping, prepared
|
|
| 16 | ounces |
jello
strawberry |
|
| 10 | ounces |
strawberries
frozen |
|
| 2 | cups |
pineapple juice
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pretzels
broken |
* |
| 15 | ml |
sugar
|
|
| 177 | ml |
margarine
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 462.4 | ml/g |
jello
strawberry |
|
| 289 | ml/g |
strawberries
frozen |
|
| 473 | ml |
pineapple juice
hot |
|
Directions
Combine pretzels, 1 tablespoon sugar and margarine.
Pat into a 9x13 inch baking dish .
Bake at 400℉ (200℃) for 6 minutes.
Set aside to cool.
Cream together cream cheese and 1 cup sugar.
Fold in Cool Whip.
Spread over cooled pretzel layer.
Dissolve jello in hot pineapple juice.
Stir in strawberries.
When jello has slightly thickened, spoon over cream cheese layer.
Chill.
