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Every year on Thanksgiving, Chris’ Aunt makes this yummy side dish (yes, I call it a side dish as opposed to a dessert, but that’s only because I want to have pie too).  This year, she substituted the strawberries for raspberries and my husband loved it even more.  If it weren’t for having to let everyone have a piece, I’d likely eat it in place of turkey:)  I watched her make it this year (did I mention that it was super simple?) and finally got the recipe to share with you:


2 cups crushed pretzels (4 cups uncrushed)
6 tbsp. unsalted butter, melted
3 tbs. sugar

Filling and topping:
1 package (8 oz.) cream cheese
1 cup sugar
1 package (10 oz.) frozen whipped topping, thawed
2 packages (3 oz. each) strawberry(or raspberry)-flavored gelatin
2 cups boiling water
1 package (16 oz) frozen strawberries (or raspberries), thawed

What to do:
1.  Heat oven to 350 degrees

2.  Crust:  mix together pretzels, butter and sugar.  Coat a 13x9x2 inch baking dish with nonstick cooking spray.  Pat pretzel mixture into the bottom of the dish.  Bake at 350 degree for 10 minutes.  Cool completely.

3.  Filling and topping:  In a large bowl, beat cream cheese and sugar until smooth.  Fold in thawed whipped topping.  Spread mixture over cooled crust.

4.  In a large bowl, dissolve gelatin in boiling water.  Stir in thawed strawberries.  Place over larger bowl of ice water, and refrigerate, stirring occasionally, until mixture starts to thicken slightly.

5.  Spoon strawberry mixture over cream cheese mixture.  Refrigerate for 4 hours.  To serve, cut into squares.  Makes 16 servings

Prep time:  15 minutes
Bake time:  10 minutes
Fridge time:  4 hours

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