"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pretzel Salad Recipe

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This recipe for Pretzel Salad, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Luann Alba
Added: Tuesday, September 19, 2006


2 cups finely crushed pretzels
3 Tbs. sugar
3/4 cup melted margarine
8 oz. softened cream cheese
1 cup sugar
8 oz. Cool Whip, thawed
1 (6 oz.) pkg. raspberry Jell-O
2 cups boiling water
1 small can crushed pineapple, including the juice
1 frozen bag of mixed berries

Mix together first three ingredients. Press in bottom of a 11 x 13 glass baking dish and bake at 400 for 7 minutes. Cool for 1 hour.

1st Layer: Mix together the cream cheese and 1 cup sugar. (You can either mix by hand or use a mixer). Next add the Cool Whip and mix by hand. Drop by spoonfuls on top of the cooled crust and carefully spread the mixture until smooth. (I make sure that the mixture is completely touching all sides of the pan so that the next layer does not leak down through the crust.)

2nd Layer: Dissolve the Jell-O in the 2 cups boiling water. Add the pineapple with the juice. Then add the frozen berries. (I have found that the strawberries usually need to be cut up but they are kind of hard to cut while frozen. I usually let them sit in the mixture for a few minutes, then take the strawberries out with a spoon, cut them up and put them back in the mixture. You could thaw the berries first, cut them up and add to the Jell-O mixture, but the Jell-O takes a lot longer to set up if the berries are not frozen.)

When the Jell-O mixture is partially set, spoon the Jell-O over the cream cheese layer. (You don't want the Jell-O too runny nor do you want it set up until you've layered it over the cream cheese.)

Chill overnight in the fridge.




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