Two Beautiful Jello Recipes

I made both of these for Thanksgiving, and they tasted as good as they looked.

Pretzel Salad

Bottom Layer:
2 cups broken pretzels
3/4 C melted butter
1 T sugar

Mix together, pat in bottom of 9x13 cake pan.
Bake at 350 for 8 min and cool.

Middle layer:
8 oz cream cheese (softened)
12 oz tub cool whip
1 C sugar
Mix together until smooth and creamy; spread over cooled pretzel crust.

Top layer:

2 pkg small strawberry Jello (or 1 large)
2 C boiling water
20 oz frozen, sliced strawberries
Stir together until jello is dissolved. The cold strawberries will help to make it set faster. Refrigerate until it begins to gel but do not allow to solidify. Pour over the creamy layer.

Refrigerate until set and serve.

Christmas Jello

1 sm pkg. lime jello
1 sm pkg lemon jello
1 sm pkg strawberry jello
1 sm cool whip
1 sm can crushed pineapple
Approximately 20 miniature marshmallows
1 (8 oz) pkg cream cheese
1 C nuts

Bottom layer: Mix lime jello, 1 C hot water and 3/4 C cold water. Set until firm.

Middle layer: Mix lemon jello, 1 C hot water and 3/4 C cold water. When thickened, mix in separate bowl cool whip, pineapple, marshmallows, cream cheese and nuts. Add to lemon jello, chill for 30 minutes.

Top layer: Mix strawberry jello, 1 C hot water and 3/4 C cold water. When thickened, add to top of other layers. Let set.

Note: I make top two layers in the evening and refrigerate over night. I add the last layer in the morning.