I love strawberries - I used to tell people that Granny grew strawberries just for me! I did believe that as a kid, but who's kidding who? This recipe combines two favorites, cream cheese and strawberries. I forget who gave me the recipe way back when (I think I was in my late teens), but it's made the rounds of regional community cookbooks the country over.
Strawberry Pretzel Salad
Ingredients:
1/2 cup plus 2 Tbsp butter/margarine
4 Tbsp sugar
2 cups crushed pretzels
2 - 8 oz cream cheese
1 cup sugar
8 oz carton of frozen whipped topping, thawed
1 - 6 oz box strawberry jell-o
2 cups boiling water
1 large (20 oz) package frozen sliced strawberries (use fresh when in season - about 1 1/2 pounds, sliced)
Directions:
Heat oven to 350° F.
Melt butter and stir in sugar. Mix with pretzels. Press pretzel mixture into bottom of 13" x 9" x 2" baking pan/dish. Bake pretzel crust for 8 minutes*. Let cool completely.
Meanwhile, beat cream cheese and remaining sugar until fluffy; fold in whipped topping. Spread filling over cooled pretzel crust.
Dissolve gelatin in boiling water, stir in berries and spoon over cream cheese layer. Chill until firm. It can be a salad or a dessert.
About 12-16 servings.
(* If using a glass baking dish, bake at 325° F. for 10 minutes).
|
