Submitted by Brooke Butler
1st Layer:
2 Cups Crushed Pretzels
2 Tablespoons Sugar
1/2 Cup Melted Butter
Mix and bake crust in a 9x13 inch pan at 350 for 10 minutes.
2nd Layer:
1 (8oz.) Tub of Cool Whip
1 (8oz.) Brick of Cream Cheese
1 Cup Sugar
Cream well. Spread Cream Cheese mixture over cooled pretzel crust.
3rd Layer:
1 Large Package of Jello
1 Cup Boiling Water
1 Package of Frozen Fruit
Mix and place jello mixture in fridge until thickened, then put on top of the cream cheese mixture. Refrigerate for 3 hours. Serve the same or next day so pretzel crust will remain crunchy.
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