"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

Pretzel Salad Recipe

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

Contributor:  
Contributor:  
Nita
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 cups broken pretzel twists
3/4 cup butter
1/4 cup sugar
8 oz. cream cheese, softened
1 cup sugar
8 oz. whipped cream or cool whip
10 oz. frozen strawberries
1 8 oz. can crushed pineapple
1 large box stawberry Jell-O

Directions:
Directions:
Melt butter, add pretzels and 1/4 cup sugar. Press into a 9 x 13 pan. Bake at 350 for 10 min. Cool completely. Cream 1 cup sugar and cream cheese together. Fold in whipped cream and spread over the cooled pretzel mixture. Refrigerate. Drain juice from strawberries and pineapple. Measure enough juice and water to make 2 cups. Boil the water/juice mixture, add Jell-O to dissolve. Cool until set, and then add the strawberries and pineapple. Pour over the cream cheese layer and refrigerate.

 

 

 

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