Wednesday, January 29, 2014

Strawberry Pretzel Salad

What to say about this recipe? I think it is safe to say I have a "thing" for strawberry pretzel salad. I could probably eat it every day of my life and be rather happy. There are a few different variations of this recipe out there. Recently when I was craving this yummy treat a good friend of mine brought me a slice. This was the recipe she used. The strawberries and strawberry jello can be substituted for raspberries which is also delicious. Enjoy! Strawberry Pretzel Salad Ingredients 2 cups crushed pretzels 3/4 cup melted butter 3 tablespoons sugar, plus 3/4 cup sugar 1 (8 ounce) packages cream cheese 1 (8 ounce) containers whipped topping 2 (3 ounce) packages strawberry gelatin 2 cups boiling water 2 (10 ounce) packages frozen strawberries 1 (8 ounce) cans crushed pineapple whipped topping or whipped cream, to garnish Directions Directions Preheat oven to 400°. 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 completely. 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. 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.

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