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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad is from Keesecker Agri Business , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups pretzels, crushed
4 1/2 tablespoons sugar
3/4 cup butter, melted
1 cup sugar
2 packages (8 oz each) cream cheese
1 container (8 oz) frozen whipped topping, thawed
1 package (6 oz) strawberry gelatin
2 cups boiling water
1 package 16 oz frozen strawberries
Directions:
Directions:
Preheat oven to 350º. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 pan. Bake for 10 minutes or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in the whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

 

 

 

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