Tuesday, January 1, 2013

Strawberry Pretzel Salad

2 Cups salted pretzels, crushed
1/2 cup butter-melted

1 Cup sugar
1 (8 oz) package cream cheese - softened
1 (12 oz ) container whipped topping

 1 (3 oz) package strawberry jello
1 1/2 Cups boiling water
2 (10 oz) package frozen strawberries-thawed

With a food processor-crush pretzels. Mix pretzels and butter together and press in the bottom of a 9 X 13 inch baking pan. Bake at 375 degrees for 8 minutes.  COOL

Beat cream cheese until smooth and gradually add 1 cup sugar.  Fold in whipped topping. Spread over COOLED crust and refrigerate. (I use 2 table knives to spread the cream cheese layer, as it is difficult to spread on the crust)

Dissolve Jello in boiling water. Add strawberries and mix well. Place in refrigerator until it begins to set-this may be :45 minutes - a couple of hours- but watch closely as it shouldn't set. When the jello mixture is thick, pour on top of the cream cheese layer.  Refrigerate until set and ready to serve.

This is an old recipe- I am not sure why it is called salad, as it could easily be served as a dessert, too. This version of the recipe is from the Lisbon, St Aloysius cook book 

No comments:

Post a Comment