from the kitchen of Rona
First Layer:
2 C. coarsely-crushed pretzels,
1/2 C. chopped pecans,
2 TBL sugar,
3/4 C. melted butter (you can substitute cold-milled
flaxseeds for the butter-follow directions on pkg.)
Combine & press into 9X13 pan & bake @ 400 for 10 min. Cool.
Second Layer: 1- 8 oz. regular cream cheese-softened,
1- 8 oz. Cool Whip (OR 8 oz. whipping
cream whipped with 1/2 C. sugar)
Add cream cheese into whipped topping or cream & spread
over cooled crust.
Third Layer: 1 C. boiling water - add 1- 6 oz. cranberry jello plus 1/4 C. strawberry or cranberry jello & 1/2 C. sugar - dissolve. Rinse 1 - 1lb. bag cranberries & pick out any bad ones. Place them in blender with 1 C. cold water. Pulse to chop. Thickly slice 1 lb. frozen strawberries, or frozen raspberries and add to the dissolved jello with the cranberries. Pour over cream layer. Allow to set for several hours.
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