- I know it sounds weird, but trust me it's good
Ingredients – 1st layer
2 cups crushed pretzels (not too fine)
¾ cup melted butter or margarine
3 tbsp sugar
Mix together and spread into a sprayed 9 x 13 pan
Bake 8 – 10 minutes in a 400 degree oven
Cool completely
Ingredients – 2nd layer
1 – 8 ounce package of cream cheese, softened
1 cup sugar
1 – 9 ounce container of frozen whipped topping, softened
With an electric mixer blend together cream cheese and sugar until smooth.
Fold in whipped topping
Spread on pretzel layer and refrigerate
Ingredients – 3rd layer
2 – 3 ounce packages of strawberry gelatine
2 cups boiling water
1 ½ cups fresh strawberries cut or 1 10 ounce package of frozen strawberries thawed
In a large bowl mix gelatine with boiling water and stir until all crystals are dissolved
Stir in strawberries
Refrigerate for 10 minutes
Carefully ladle gelatine over 2nd layer
Refrigerate until well set
Fast, easy and made with ingredients usually on hand. Perfect for a summer gathering.
1 can cherry pie filling
1 large can crushed pineapple (undrained)
1 yellow cake mix
1 cup butter
1 cup shredded coconut
1 cup finely chopped walnuts
In a 9x13 inch pan pour cherry pie filling. Top with pineapple and level with a spoon. Sprinkle cake mix evenly on fruit. Top with pats of butter. Sprinkle coconut and walnuts over the top.
Bake at 325 for 40-50 minutes. Serve warm or cooled.
Ingredients:
4 large egg yolks
1 - 14 ounce can sweetened condensed milk
1/3 cup fresh lime juice
2 tablespoons tequila ( gold )
4 teaspoons minced lime zest ( colored peel)
1 tablespoon Triple Sec
1 - 9 inch prepared graham cracker pie shell ( 6 oz )
unsweetened whipped cream, for topping
thinly sliced lime rounds, as garnish
Preheat oven to 350 F
In a large bowl, whisk together the yolks and condensed milk. Add the lime juice and whisk for 1 minute.
Whisk in the tequila, lime zest and triple sec. Pour the mixture into the pie shell. Bake until the filling is lightly but evenly set
and the edges of the shell are lightly browned, about 12 minutes. Cool to room temperature then refrigerate into; ready to serve, at least 2 hours.
To serve, cut pie into wedges and top with dollop of whipped cream and garnish with lime round.
