Pretzel Salad

1 and 1/2 C. crushed pretzels
1/2 C. sugar
1/2 C. margarine

Mix and press into a 9x13 pan. Bake at 225 for 10 minutes.

Bottom Layer:
16 oz. cool whip
8 oz cream cheese, softened
1/2 C. sugar (optional)

Mix 1 large (16 oz) cool whip and 1 (8oz) softened cream cheese and 1/2 C. sugar (opt.) Spread on top of pretzel crust.

Top Layer:
2 small pkgs of strawberry or raspberry jello
2 C. boiling water
2 small pkgs frozen strawberries or raspberries

Mix the pkgs of jello with the boiling water, then add the frozen fruit. Keep in bowl until soft set and then spread on top of Cool Whip mixture. Refrigerate for several hours before serving. ENJOY!


Allison Holmes said…
This is one of my favorite summer recipes, so light and fresh I make it over and over