Fruit Cocktail Pretzel Pie

Fruit Cocktail Pretzel Pie
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  1. 2 cups coarsely crushed pretzels
  2. 3/4 cup butter, melted
  3. 1/2 cup plus 1 tablespoon sugar
  4. 1/2 (8-ounce) package cream cheese, softened
  5. 1 1/2 cups frozen whipped topping, thawed
  6. 1 (4-serving-size) package lemon-flavored gelatin
  7. 1 cup boiling water
  8. 1 cup ice cubes
  9. 1 (15.5-ounce) can fruit cocktail, drained
  1. Preheat oven to 400 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
  2. In a medium bowl, combine crushed pretzels, butter, and 1 tablespoon sugar. Press mixture firmly into bottom of prepared pie plate. Bake 8 minutes; let cool.
  3. In a medium bowl, beat together cream cheese and remaining sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
  4. In a large bowl, dissolve gelatin in boiling water. Stir gently until gelatin is completely dissolved. Stir in ice cubes until melted. Add fruit cocktail and mix well.
  5. Refrigerate 30 minutes, or until mixture is slightly thickened. Pour gelatin mixture over cream cheese layer. Refrigerate 4 hours or until set, before serving.