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Strawberry Pretzel Dessert




Source of Recipe


Sunday Dinner


List of Ingredients




1/3 cup (80 mL) crushed pretzels

2 tbsp (30 mL) butter or margarine, softened

2 oz (60 g) cream cheese, softened

1/4 cup (60 mL) sugar

3/4 cup (180 mL) whipped topping

2 tbsp plus 1 1/2 teaspoons (37 mL) strawberry gelatin powder

1/2 cup (125 mL) boiling water

1 cup (250 mL) sliced fresh strawberries


Recipe



In a bowl, combine pretzels and butter. Press onto the bottom of two
10-ounce (285 mL) greased custard cups. Bake at 375 for 6 to 8
minutes or until set. Cool on a wire rack.

In a small mixing bowl, combine the cream cheese and sugar. Fold in
the whipped topping. Spoon over crust. Refrigerate for 30 minutes.

Meanwhile, in a bowl, dissolve gelatin in boiling water. Cover and
refrigerate for 20 minutes or until slightly thickened. Fold in
strawberries. Carefully spoon over filling. Cover and refrigerate
for at least 3 hours.