“Food on the Hill” by Sue York
This week’s recipe…
***** Make sure to mix up the Jello layer first (needs time to set up a bit.) Use a 9 x 13 pan
- 2 cups crushed small stick (sticks only) pretzels (about 6 oz). I find it best to crush them in the bag they come in. Take what you don’t need out and put them in a different bag.
- 3/4 cup melted butter
- 3 Tablespoons sugar
- 1- 8oz cream cheese, room temperature
- 1- 8 oz cool whip
- 1 cup sugar
- 1 large strawberry Jello
- 3 cups boiling water
- 1- 16 oz frozen strawberries with juice
Mix and pat into 9×13 pan. Cook 10 minutes at 400 degrees (watch it at the end of cooking so it doesn’t brown too much)- COOL
Mix cream cheese and sugar until well blended. Add in cool whip and mix gently until blended and put on cool crust.
Mix together Jello and water. Add strawberries, mix. Chill until PARTLY firm and add on to top layer.
Also good with other flavors. I have used the crust in many things, it is a great crust.