STRAWBERRY PRETZEL SALAD
2 cups pretzels, crushed
1/4 cup sugar
3/4 cup butter, melted
1 (16-oz) carton Cool Whip
1 (8-oz) package cream cheese
1 cup sugar
2 (3-oz) packages strawberry Jello
2 cups boiling water
2 (10-oz) packages frozen sliced strawberries
Mix the pretzels, sugar and butter together and pat into a 9 x 11 pan. Bake at 375 degrees for 10 minutes. Set aside to cool. Mix the Cool Whip, 1 cup sugar and cream cheese together and pour over cooled pretzel crust. Combine the gelatin and boiling water. Stir until gelatin dissolves. Add strawberries. Let set slightly, then pour over cheese mixture. Refrigerate until firm.
2 (20-oz) cans pineapple tidbits
1/2 cup sugar
3 tablespoons flour
1 cup shredded cheddar cheese
1 stick butter, melted
1 roll Ritz Cracker crumbs
Preheat oven to 350 degrees. Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flour. Stir in juice. Add cheese and pineapple mixing well. Spoon into buttered 1 ½ qt. casserole. Combine butter and cracker crumbs and sprinkle over pineapple. Bake uncovered 20 – 30 minutes or until crumbs are lightly browned.
Also, I couldn't resist posting this photo. This little guy sure has gotten big!
Up next: Poppy Seed Chicken Casserole