"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


  Tried it? Rate this Recipe:


This recipe for STRAWBERRY PRETZEL SALAD, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 cups crushed pretzels
1/2 cup sugar
3/4 cup butter or margarine, softened
1/3 cup pecans, chopped
8 oz. cream cheese, softened
8 oz. Cool Whip
1 scant cup sugar
1 large box strawberry jello
2 cups boiling water
2 pints frozen strawberries, slightly thawed

1. Mix crushed pretzels, sugar, butter and pecans. Press mixture into lightly greased 9x13-inch pan. Bake at 350 for 10 minutes. Cool.
2. Beat cream cheese, sugar and fold in whipped topping. Spread on top of pretzel crust.
3. Dissolve jello in boiling water; add strawberries. When 75% congealed, spread on top of cream cheese layer.
4. Refrigerate overnight.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!