"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 Pretzel Salad, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 2 c pretzels, crushed 3 Tbsp sugar ¾ c melted butter or margarine
Layer 1: 8 oz cream cheese 1 c sugar 1 small can crushed pineapple, drained 9 oz cool whip
Layer 2: 1 large box raspberry jello 1 pkg frozen raspberries 2 c boiling water
Mix crust together and press into a 9"x13" pan. Bake at 400º for 15 minutes. Cool. Meanwhile combine layer 1 ingredients and spread over cooled crust. Dissolve jello in water and add frozen berries. Chill until thick and pour over cream cheese mixture. Refrigerate until set.
This is one of Scott's Nana Schaub's recipes. She was a wonderful cook.
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