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"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

STRAWBERRY PRETZEL SALAD Recipe

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This recipe for STRAWBERRY PRETZEL SALAD is from STILL COOKIN' SOUTHERN COMFORT featuring CROCKPOT FAVORITES, 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 cps. crushed pretzels
1 stick butter, melted
4 Tbsp. sugar
1 8oz, pkg. cream cheese, softened
1 cp. sugar
1 8oz. tub Cool Whip
1 6oz. pkg. strawberry Jello
2 cps. boiling water
1 16oz. carton frozen strawberries
Directions:
Directions:
Crush pretzels in food processor, then mix with melted butter (microwave) and 4 Tbsp. sugar. Press into 9x13 baking dish and bake at 350 for 8 min. Allow to cool completely. Mix cream cheese and 1 cp. sugar until smooth and fold in Cool Whip. Spread over cooled crust and refrigerate about 30 min. Mix jello in boiling water until dissolved. Stir in the frozen strawberries until thawed and pour over cream cheese layer. Return to refrigerator until congealed.

 

 

 

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