Saturday, March 25, 2017

Berry Pretzel Jello




Crust:
2 c crushed pretzels
3 T sugar
3/4 c melted butter

Mix well.  Press in 9X13 pan.  Bake at 400 for 10 min. Let cool completely.

Filling:
1.  Whip until stiff peaks form: 1 1/2 c heavy whipping cream
                                                   1/3 c powdered sugar
                                                   1 t vanilla

2. Mix together: 8 oz. cream cheese, softened
                           1 c sugar

3. Fold the whipped cream into the cream cheese mixture.

4.  Spread on cooled pretzel crust. Chill 30 min.

Topping:
2 c boiling water
1 pkg of strawberry or raspberry jello (I use the big pkg, but I've seen others just use the 3 oz.)
16 oz of fresh sliced strawberries, fresh raspberries (I've also used frozen)

1. Mix jello in boiling water until completely dissolved.
2. Mix in fruit and cool until tepid (I stick it in the fridge to cool, but not long enough to set).
3.  Pour onto cooled filling, and refrigerate 2 hrs or until completely set.




Blueberry-Cheese Pastries


These are so yummy, look fancy, and my kids love them!  It is from Kraft Foods, and it's been a favorite for 15 years!  A little time intensive in the prep, but so great!

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened  
2 Tbsp. sugar
1/2 cup blueberries 


Heat oven to 375ºF.

Unroll dough onto work surface; separate into 4 rectangles. Firmly press perforations and seams together to seal.

Mix Neufchatel and sugar until blended; spread onto dough rectangles to within 1/2 inch of edges. Top with blueberries. Bring opposite corners of rectangles together; press together to seal.
Place on baking sheet. Bake 11 to 13 min. or until golden brown.
Tip:  I put a sheet of foil over the pastries, otherwise mine get too brown too quickly.  Not tucked or sealed, just put a square right on top.