Ensalada de pretzels y granada

Ingredientes

• 4 oz salty pretzel sticks ((2 1/2 cups before crushing) )
• 1/4 cup granulated sugar
• 8 Tbsp unsalted butter ((1 stick))
• 8 oz cream cheese ((softened) )
• 8 oz Cool Whip ((thawed))
• 3/4 cup granulated sugar
• 6 oz Raspberry Jello
• 2 cups boiling water
• 1 cup Pomegranate seeds

Preparación

1. 1

   --- Directions: ---

2. 2

   prepare jello: Combine Jello with water and cool to room temperature.

3. 3

   Crush pretzels.

4. 4

   melt butter and add pretzels: In a small saucepan, melt the butter with 1/4 cup of sugar. Add pretzels to coat.

5. 5

   press pretzels into pan: Press pretzels into a 13x9 dish and bake for 10 minuets at 350°F. Cool.

6. 6

   make cheese filling: Beat cream cheese with 3/4 cup sugar. Fold in the Cool Whip using a spatula.

7. 7

   spread over crust: Spread over cooled crust and seal any edges. Refrigerate for 30 minutes.

8. 8

   top with fruit and Jello: Spread pomegranate seeds over the top.

9. 9

   Pour jello over the fruit. Set in the fridge until firm (at least 4 hours.)