Skip to main content

Strawberry Pretzel Salad

 Strawberry Pretzel Salad


Ingredients

Topping

  • 2packages (4-serving size each) Jell-O® strawberry-flavored gelatin
  • 2cups boiling water
  • 2boxes (16 oz each) frozen sweetened strawberries, thawed

Crust

  • 2cups pretzels, crushed
  • 3/4cup butter, melted
  • 3tablespoons sugar

Filling

  • 1container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1package (8 oz) cream cheese, softened
  • 1cup sugar
Labels:

Comments

Post a Comment

Popular posts from this blog

Tomato Basil Bisque

 Tomato Basil Bisque by Amber's Kitchen INGREDIENTS:  *1 large butternut squash, (About 3 cups of cooked squash)  *2 Tablespoons butter *1/2 cup finely diced onion *1 clove garlic, minced *3, 14.5 oz. cans Hunt’s fire-roasted diced tomatoes  *2 cups chicken stock *2 teaspoons salt  *2 Tablespoons sugar *2 teaspoons dried basil  *2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted)  *1/2 -1 cup heavy cream, *optional  Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9×13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350° F for one hour, or until it is fork-tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.) While the squash is c...
Post a Comment
Read more

Food Nanny's Crescent Rolls

 Food Nanny's Crescent Rolls (Ashley's favorite butter roll recipe) 2   tablespoons   active dry yeast 1/4   cup   plus 1 tablespoon warm   105-115 degrees water 1   cup   milk 3   eggs 1/2   cup   sugar 1/2   cup   canola oil About 5 1/2 cups all-purpose flour   divided 2   teaspoons   salt Butter Instructions In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes. Meanwhile, heat the milk in the microwave until just warm, not scalding. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in 5 cups of the flour and the 2 teaspoons salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours. Lightl...
Post a Comment
Read more

Cinnamon Rolls

Cinnamon Rolls by Two Peas & their Pod For the Cinnamon Rolls: 4 1/2   teaspoons   active dry yeast   (2 packets) 1   cup   lukewarm water 1   teaspoon   granulated sugar,   to proof the yeast 6   tablespoons   shortening or unsalted butter 1   cup   granulated sugar 9   cups   unbleached all-purpose flour   (more if the dough is sticky, up to 10 cups) 2   cups   hot water 2   large eggs,   beaten 1   tablespoon   salt ½  cup   softened butter,   divided 1 1/2   cups   brown sugar,  divided 1   cup   raisins,   optional 2   tablespoons   ground cinnamon,  divided For the frosting: 1/4   cup   unsalted butter,   softened 4   cups   powdered sugar 4   tablespoons   milk,   more if necessary 1   teaspoon   vanilla extract Instructions   In a small bowl, combine the yeas...
Post a Comment
Read more