"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pretzel Salad Recipe

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This recipe for Pretzel Salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Kaminicki
Added: Friday, September 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. crushed pretzels
3 T + 1 c. sugar, divided
3/4 c. butter, melted
8 oz. cream cheese, softened
8 oz. Cool Whip
large box (or 2 small) Jell-O (red)
2 c. boiling water
2 10 oz. packages frozen strawberries or raspberries (fresh work too)
16 oz. can crushed pineapple (optional)

Directions:
Directions:
To prepare crust: Mix pretzels, 3 T sugar and butter together i a small bowl. Press into bottom of a greased 9x13 pan. Bake for 7 mins. at 400. Chill.
To prepare second layer: Combine cream cheese, Cool Whip, and 1 c. sugar with your mixer until smooth. Spread over cool crust and make sure there are no tiny holes down to the pretzel crust. Chill. To make third layer: Dissolve Jell-O in 2 c. boiling water. Add thawed berries and pineapple. Cool and carefully pour over cheese layer. Refrigerate at least 4 hours.

Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
take a while due to "chill" times
Personal Notes:
Personal Notes:
This PA food became a favorite of mine in the Grove City College cafeteria.

 

 

 

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