Wednesday, June 3, 2009

Pretzel Jell-O Salad

2 cups coarsely crushed pretzels
3 Tbsp. sugar
3/4 cup melted butter
--Mix and press into bottom of 9x13 pan. Bake at 400 for 5 mins.

Next layer:
8 oz. cream cheese
1 small can crushed pineapple, drained
1 cup sugar
--Mix and then fold in 8 oz. cool whip. Pour mixture over COOLED pretzel crust.

Top layer:
2 small packages jello (any flavor)
--Dissolve jello in 2 cups boiling water. Let partially set in separate bowl in fridge for 30-45 mins. Pour over cream cheese and let it set for 3-4 hours.