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"The belly rules the mind."--Spanish Proverb

Pretzel Salad Recipe

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This recipe for Pretzel Salad is from Our Family Cookbook Project, 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:  
2 c. crushed pretzels
3 T + 1 c. sugar, divided
3/4 c. butter, melted
8 oz. cream cheese, softened
8 oz. Cool Whip
large box (or 2 small) Jell-O (red)
2 c. boiling water
2 10 oz. packages frozen strawberries or raspberries (fresh work too)
16 oz. can crushed pineapple (optional)
Directions:
Directions:
To prepare crust: Mix pretzels, 3 T sugar and butter together i a small bowl. Press into bottom of a greased 9x13 pan. Bake for 7 mins. at 400. Chill.
To prepare second layer: Combine cream cheese, Cool Whip, and 1 c. sugar with your mixer until smooth. Spread over cool crust and make sure there are no tiny holes down to the pretzel crust. Chill. To make third layer: Dissolve Jell-O in 2 c. boiling water. Add thawed berries and pineapple. Cool and carefully pour over cheese layer. Refrigerate at least 4 hours.
Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
take a while due to "chill" times
Personal Notes:
Personal Notes:
This PA food became a favorite of mine in the Grove City College cafeteria.

 

 

 

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