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Submitted by
Diane McClimon (IL)
Ingredients
1 1/4 cups crushed pretzels
1/4 cup (1/2 stick) melted butter
3/4 cup Rhubarb Strawberry Fruit Spread
14 oz. can sweetened condensed milk
1/2 cup lime juice
8 oz. thawed Cool Whip®
Sliced fresh strawberries for garnish
Directions
Combine first 2 ingredients; press firmly into greased 9-inch springform pan. Refrigerate 1 hour. Whisk next 3 ingredients in large bowl; blend well. Fold in Cool Whip; spoon over crust. Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before cutting. Garnish with sliced strawberries. Makes 10-12 servings.
Note: This dessert is very gooey and messy, but worth it.
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