"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Pretzel Salad, by Nancy Gray, is from Miller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. crushed pretzels (not too fine) 3/4 c. butter, melted 3 T. sugar 8 oz. softened cream cheese 1 c. sugar 9 oz. carton cool whip 1 large package strawberry jello 2 c. boiling water 2 - 10 oz. pkgs. frozen strawberries
Mix together crushed pretzels, melted butter and sugar. Spread in 9 X 13 inch pan. Bake 375º for 8 min. Cool.
Beat together cream cheese and sugar. Fold in cool whip. Spread over cooled pretzel layer.
Dissolve jello in boiling water. Add frozen strawberries. Let stand 10 min. to set a little. Pour over cream cheese layer and refrigerate until firm.
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