Ingredients

The following ingredients have 15 Servings
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 2 cups crushed pretzels
  • 1 cup boiling water
  • 1 3-oz package lime gelatin
  • 2 8-oz packages cream cheese, softened
  • 1 16-oz tub frozen whipped topping, thawed and divided
  • 3 to 5 drops green food coloring, optional
  • 1/2 cup sugar
  • 2 cups boiling water
  • 2 3-oz packages watermelon gelatin
  • 1 small watermelon

Instruction

  • Preheat oven to 350°. Combine butter, sugar, and pretzels in a medium bowl. Pour into a 9”x13” deep baking dish. Bake for 10 minutes and allow to cool completely.
  • Combine lime gelatin with boiling water and stir until completely dissolved (about 2 minutes). Refrigerate for 1 hour until partially set.
  • In a medium bowl whip 1 package the cream cheese until fluffy. Add lime gelatin and food coloring to cream cheese and blend well. Fold in half the whipped topping and spread over cooled pretzel crust. Refrigerate for 20-30 minutes until almost set.
  • Cream together the other package of cream cheese and sugar. Fold in remaining whipped topping and spread over lime layer. Refrigerate until set, about 1 hour.
  • Combine watermelon gelatin with boiling water and stir until dissolved (about 2 minutes). Refrigerate for 1 hour until partially set. While gelatin sets, cut watermelon into small cubes or use 1” melon baller to create balls.
  • Gently stir watermelon into gelatin and pour over cream cheese layer. Refrigerate to 2-4 hours or until firm. Cut into squares and enjoy!