"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

Jello Pretzel Salad Recipe

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This recipe for Jello Pretzel Salad, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom (Lorraine Hutchison)
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups crushed pretzels
4 Tbs sugar
3/4 cup butter, melted
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Topping:
1 (8 oz) pkg cream cheese
1 cup sugar
12 oz Cool Whip or extra creamy Cool Whip
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Filling:
1 large pkg strawberry Jell-O
1 cup hot water
1 cup cold water
10 oz pkg frozen strawberries, cut in half

Directions:
Directions:
Crust: Mix pretzels, sugar and melted butter and spread out in the bottom of a 13' x 9" pan. Bake at 450F for 8 minutes and let cool.
Topping: Cream the cream cheese, sugar and Cool Whip together and spread over the pretzel crust.
Filling: Mix the Jell-O and water together. Let chill before putting on top. Pour chilled Jell-O over the Cool Whip layer. Refrigerate overnight and enjoy to your hearts content.

Personal Notes:
Personal Notes:
Source: Our Favorite Recipes: Ladies Circle of Faith, Smyrna Church of Christ.
Mom was the president of the group, and did the cookbook, so I presume this is the recipe she used. It was submitted by Mary Ann Sawicki.

 

 

 

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