"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

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad, by , is from The Vintage Petroleum Inc. Final Page Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Shelton
Added: Saturday, December 10, 2005


2 cups crushed pretzels (use the thin stick kind)
3/4 cup melted butter
3 tbsp sugar plus 3/4 cup sugar
1 - (8 oz) pks cream cheese (very soft)
2 - (3 oz) pks strawberry gelatin dessert mix
2 cups boiling water
2 - (10 oz) packages frozen strawberries
1 - (8 oz) can crushed pineapple
Whipped topping or whipped cream, to garnish (optional)

Preheat oven to 400 degree F

For the crust, mix the crushed pretzels, butter, and 3 tbsp of sugar. Press this mixture into a 9 by 13 inch pan or glass dish and bake for 7 minutes. Set aside and allow to cool completely.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the 8 oz of whipped topping, and then spread over the cooled crust. Refrigerate until well chilled.

In a medium bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the well chilled cream cheese mixture. Refrigerate for at least 3 hours.

To serve, cut slices and serve with a dollop of whipped topping. (optional)

The pretzel crust bottom is tuff to cut through so use a sharp knife.

8-10 servings (or in our house 2 pieces for me and 8 pieces for my husband).




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