Strawberry Pretzel Jello Dessert

You have NOT tasted real jello until you've tried this.....

• 3/4 cup butter, at room temperature
• 2 cups boiling water
• 2 heaping cups sliced strawberries, fresh or frozen
• 8 ounces cream cheese, at room temperature
• 1 cup sugar
• 1 cup whipped topping or real cream whipped
• 1 package (6 ounce) strawberry flavor gelatin
• About 2 cups crushed pretzels
• 1C.sugar-powdered or regular

Preparation:

Preheat oven to 400 F.

Finely crush pretzels with a rolling pin or food processor. Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.

Pour 2 cups bowling water over strawberry jello. Stir until melted and let cool to room temperature.

Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread evenly over cooled crust.

Add strawberries to cooled jello and let thicken slightly. Spread over cream cheese layer. Refrigerate until firm.

For our family we would double this.

I hope you like it!!! We have it every thanksgiving and finish it off by the next morning.

Hot Fudge Sauce

2 c. dry milk

1 1/2 c. sugar

3/4 c. cocoa

2 tsp. vanilla

1 c. boiling water

1/2 c. butter melted

Place dry ingredients and vanilla in a blender. Boil together water and butter, pour hot mixture into blender at highest speed for 2-3 min. Store in fridge.

Super good poured on ice cream when cooled off. Hope you like it!! Its been a family special for years.

~Emma

Easter Treat

I know this isn't a quick meal recipe, but I was looking for things to do for Visiting Teaching and found this. Looks fun. These look like something tastier than jelly beans for the eggs.

Jelly Bean Nests

2 cups miniature marshmallows
1/4 cup butter
1 (6-ounce) package chow mein noodles

Jelly beans or other egg shaped candy



Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.

Press mixture on bottom and up sides of each buttered 12-cup muffin pan cup with buttered fingers.

Refrigerate at least 2 hours or until firm.Remove from cups; fill with jelly beans.