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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad is from Our Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Oz Package Strawberry Jell-O
2 Cups Boiling Water
2 1/2 Cups Salted Pretzels (before crushing)
1/4 Cup Sugar
1 Stick Butter
8 oz Cream Cheese softened
1/2 Cup Sugar
8 oz Tub of Cool Whip thawed in fridge
1 LB Fresh Strawberries sliced
Directions:
Directions:
Preheat over to 350. Combine strawberry jello with 2 cups boiling water and stir until completely dissolved.

Set aside to cool to room temperature.

Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.

In a medium sauce pan, melt butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13 x 9 glass pan, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 minutes at 350 then cool to room temperature.

While pretzel mix is cooling, use a mixer to beat 8 oz cream cheese and 1/2 cup sugar on high speed until light and fluffy. Fold in cool whip. Spread mixture over cooled pretzel crust. Cover all the way to the edges to create a seal. Refrigerate 30 minutes.

Add strawberries to the jello and spread mixture evenly over your cooled cream cheese layer and refrigerate until jello is set 2-4 hours.

 

 

 

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