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Recipes from The CUP

• 2 cups pretzels crushed (use a zip lock bag and hammer)
• 3 tablespoons sugar
• 3/4 cup of melted butter

1. Mix the three items and place on a cookie sheet.
2. Bake for 8 minutes in a 400 degree oven for 8 minutes.
3. Take out and cool.

• 6 oz package of lime Jell-O
• Two 8 oz. cans of mandarin oranges
• Handful of red seedless grapes cut in half
• 2 cups hot water, 1 cup cold water

1. In a bowl, dissolve the Jell-O in 2 cups boiling water.
   Then add 1 cup cold water
2. Add in the oranges and grapes
3. Place the bowl inside a larger bowl filled with ice.
   This will help chill the Jell-O so it sets up quickly.
4. Stir occasionally until it’s somewhat thick.
   

• 8 oz softened cream cheese
• 3/4 cup sugar
• 8 oz cool whip
• 1/2 teaspoon finely grated lime zest (I use a micro plane)

1. You may want to double this section if you like more shipped topping, I did.
2. Beat the cream cheese, sugar and zest until smooth.
3. Fold in the cool whip.

Assembly

1. In a large glass bowl place some pretzel crumbs. I find a taller and narrower glass vessel helps give you more but thinner layers (I like that look)
   You can also do this in parfait glasses for individual desserts.
   
2. a. Layer some of the whipped topping
   b. Layer some Jell-O
   c. Another layer of whipped topping
   (important not to put the pretzels next to the Jell-O so it won't get soggy)
   d. A layer of pretzels
   e. Layer some of the whipped topping
   f. Layer some Jell-O
   g. Layer some of the whipped topping
   h. A layer of pretzels
   You get the idea . . .

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