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BLUEBERRY PRETZEL SALAD

1 stick margarine
1-1/2 cups crushed pretzels
2 6-ounce boxes grape Jell-O
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple
8 ounces cream cheese
1 pint sour cream
1/2 cup confectioners sugar
1 teaspoon vanilla extract
Chopped pecans, optional

Melt margarine, mix with pretzels. Press in bottom of 8x12-inch dish. Cook 10 minutes; cool. Combine the Jell-O with the boiling water, stirring until dissolved. Cool; fold in pie filling and crushed pineapple.

Refrigerate until lightly jelled. Thoroughly mix cream cheese, sour cream, confectioners' sugar and vanilla. Spread on top of pretzel crust. Spread Jell-O mixture on top last. Sprinkle with chopped pecans.


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