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Lemon Sass

2 cups crushed pretzels
3/4 cup melted margarine
1 tablespoon sugar
8 ounces cream cheese
1/4 cup Lemon Poppyseed Dressing
Zest of 1 lemon (scrape and grate the outer layer of lemon, avoid any skin)
2 small packages lemon gelatin
8-ounce container of whipped topping

Combine pretzels, margarine and sugar and mix well. Spread in bottom of 13-by-9-inch pan that has been sprayed with nonstick Pam. Bake at 400 for 8 minutes.

Let cool. Cream together cheese and dressing and fold in lemon zest. Spread over cooled crust.

Boil 1 cup water. Remove from heat and stir in gelatin. Add 2 cups cold water. Let set until cooled but not firm. Gently pour over creamed cheese in crust and refrigerate until firm.

Top with whipped topping and keep refrigerated. Serves 12 to 14.

Sandy Delaney

Thursday, January 04, 2001

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