One Christmas dinner, not long after Jerry & I were married, Mark's girlfriend (later to be his bride), Kim, made her mom's Pretzel Jell-o Salad as her donation to our meal. She generously shared this delicious recipe and it became another family favorite for each special holiday.
Thanksgiving morning Pretzel Jell-o Salad was the first dish I started preparing even before I put the turkey in the oven. I thought you might like to try this yummy unusual salad.
Thanksgiving morning Pretzel Jell-o Salad was the first dish I started preparing even before I put the turkey in the oven. I thought you might like to try this yummy unusual salad.
From the kitchen of: Kim Roberson Fonville
Crust:
2 cups broken or crushed pretzels
3/4 cup melted lite butter
3 T Baking Mix Splenda
Pam the bottom of a large rectangle Pyrex dish. Cover bottom of dish with pretzels. Sprinkle Splenda on top. Drizzle lite butter over top. Bake for 8 minutes at 350 degrees.
Fourth layer:
1 6oz. box Sugar Free Strawberry Jell-o
2 cups boiling water
Mix Jell-o and water. Set mixture in refrigerator until almost congealed. (Do not pour onto top of strawberries until totally cool or your crust will get soggy!)
Second layer:
8 oz. softened fat free cream cheese
1 cup baking mix Splenda
8 oz. Fat free Cool Whip
Cream together these 3 ingredients.
Spread over top of cooled pretzel mixture.
Third layer:
1 10oz. pkg frozen strawberries
Slice frozen strawberries in half (Do not thaw first!)
Place on top of cream cheese layer.
Spoon Jell-o over strawberry halves. Place in refrigerator and let Jell-o continue to set.
I think once you give this recipe a try it will soon become a family favorite for your family too. Enjoy!
Walk with God.
Terri
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