Strawberry Pretzel Salad

Strawberry Pretzel Salad

2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip

Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°.  COOL.  Mix sugar & cream cheese & then add cool whip.  Spread over cooled pretzel crust.  Refrigerate.  Drain berries, add enough water to these juices to make 2 cups.  Boil the juice & dissolve jello.  Add 1 1/2 cup cold water.  Let jello partially set then add the fruit.  Pour this over cream cheese layer. Refrigerate until ready to serve.

Chocolate Peanut Butter Rainbow

Chocolate Peanut Butter Rainbow

Crust:
1/2 c Sugar
1/4 c Cocoa
1 1/2 c Flour
1 stick Butter
Filling:
1 pkg (8 oz) Cream Cheese
3/4 c Powdered Sugar
1 c Peanut Butter
1 (oz) Cool Whip
3 1/2 c Milk
2 pkg Instant Vanilla Pudding
1 pkg Instant Chocolate Pudding
2 c Milk

Crust: Mix until crumbly, put in 9x13 pan.  Bake at 350 for 12 minutes.  Cool.
Filling: 1) Beat cream cheese & powdered sugar.  Blend in peanut butter and 1/4 c Milk, fold in cool whip & spread over cooled crust.  2) Beat 3 1/2 c Milk and Vanilla Pudding.  Spread over peanut butter layer.  3) Mix Chocolate Pudding and 2 c Milk.  Spread over vanilla layer.  4) Cover with more cool whip and refrigerate.