Desserts
Aunt Roberta's Fruit Salad
1 can fruit cocktail
1 can pineapple chunks
sliced bananas
small package instant vanilla pudding
2 tbsp Tang
Mix pineapple juice with 2 tbsp Tang and pudding mix.
Mix in bananas, fruit cocktail, and pineapple.
Serve with pound cake and/or cool whip.
Store in refrigerator.
Pretzel Salad
2 cups crushed pretzels (shake off excess salt)
3/4 cup melted butter
1 1/2 tbsp sugar
8oz softened cream cheese
1/2 cup sugar
8oz carton Cool Whip
6oz package strawberry jello
2 cups boiling water
1 pint frozen sliced strawberries
Preheat oven to 400 degrees.
First layer-mix pretzel crumbs, butter and 1 1/2 tbsp sugar, spread evenly in 13x9 pan.
Bake for 8 minutes. Do not overbake. Allow to cool
Middle layer-mix cream cheese, 1 1/2 cups sugar, and Cool Whip. Spread evenly over pretzel crust.
Refrigerate while preparing top layer.
Top layer-dissolve jello in boiling water, mix in strawberries.
Let stand 10 minutes.
Using a ladle, carefully dip jello mixture onto cream cheese mixture.
Refrigerate until top in firm.
