Monday, November 30, 2009

Pretzel Jell-o Salad by Terri

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.

From the kitchen of: Kim Roberson Fonville

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.

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