"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Upsidedown Strawberry Pretzel Salad Recipe

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This recipe for Upsidedown Strawberry Pretzel Salad, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Missy Hopping

Category:
Category:

Ingredients:  
Ingredients:  
2 cups crushed pretzels
3/4 cup butter, melted
3 tbsp. white sugar
1 (8 oz) pkg. cream cheese, softened
1 cup white sugar
1 (8 oz) container frozen whipped topping, thawed
2 (3 oz) pkg. strawberry flavored jello
2 cups boiling water
2 (10 oz) pkgs. frozen strawberries

Directions:
Directions:
Preheat oven to 400. Stir together crushed pretzels, melted butter and 3 tbsp. sugar; mix well and press into the bottom of a 9x13 baking dish. Bake 8-10 minutes, until set. Set aside to cool.
Dissolve gelatin in boiling water. Stir in frozen strawberries; refrigerate until set. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. When jello is completely set, spread cream cheese/whipped topping mixture over the top. Just before serving, sprinkle baked pretzel mixture over the top of the cream cheese.

 

 

 

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