Tuesday, December 15, 2009

Strawberry Pretzel Salad

This salad was made a lot during my husband's childhood, and it is one of his most requested desserts for major holidays. I've made this for Easter a few years, and this year it made an appearance at our Thanksgiving meal!

This recipe calls for a frozen container of strawberries, but I received some strawberries in my Produce Basket the week before I was going to make this, so I cut them up and froze them on a cookie sheet. They worked just as well as the frozen container from the store, with less added sugar!

Strawberry Pretzel Salad
Makes 12 servings (9" x 13" pan)

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar
3/4 cup sugar
8 ounces cream cheese
8 ounces whipped cream
6 ounces strawberry jello
2 cups boiling water
1 pound frozen strawberries
8 ounces crushed pineapple chunks
Whipped cream to garnish

Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Make sure cream cheese/whipped toping mixture touches the edges of the pan all the way around so when you add the jello, it doesn't spill down into the pretzel crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping. For 6 servings, use 8x8 pan.

Easy Cooking | Simple Cooking 

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