"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for STRAWBERRY PRETZEL SALAD, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, February 6, 2009


2 cups crushed pretzels
1/2 cup sugar
3/4 cup butter or margarine, softened
1/3 cup pecans, chopped
8 oz. cream cheese, softened
8 oz. Cool Whip
1 scant cup sugar
1 large box strawberry jello
2 cups boiling water
2 pints frozen strawberries, slightly thawed

1. Mix crushed pretzels, sugar, butter and pecans. Press mixture into lightly greased 9x13-inch pan. Bake at 350 for 10 minutes. Cool.
2. Beat cream cheese, sugar and fold in whipped topping. Spread on top of pretzel crust.
3. Dissolve jello in boiling water; add strawberries. When 75% congealed, spread on top of cream cheese layer.
4. Refrigerate overnight.




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