Today, Kelly's Korner is featuring desserts. Well, I am not really a huge dessert eater. More so than that, I'm not really a dessert "cooker"... HAHA... Once, I get motivated and actually cook a meal, that usually is it. I do love pretzel salads though. I guess they're kind of a dessert. Anyway, I have made these for Drew and also for when we have food days at work and they are absolutely wonderful! The best part about them is that they are salty (my favorite) and sweet all at the same time.
This is the recipe off of All Recipe's.com but I think that it is pretty similar to mine. They didn't use the pineapple juice with the gello but I changed it because that's the best part!
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored gelatin
2 cups hot pineapple juice
2 (10 ounce) packages frozen strawberries
Preheat oven to 400 degrees F (200 degrees C).
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in pineapple juice. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
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