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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad is from The Larsen Family Heritage Cookbook, 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 ½ cups coarsely crushed pretzels
3/4 cup melted butter or margarine
3 T sugar
1 8 oz. pkg. cream cheese
1 cup sugar
1cup drained crushed pineapple
1 8 oz. carton whipped topping
2 6 oz. pkg. strawberry jello
2 10 oz. pkg. frozen strawberries
2 cups boiling water
Juice drained from pineapple
Directions:
Directions:
Mix together pretzels, butter & 3 T sugar and line 9 X 13 pan with the mixture. Bake at 400 degrees for 5 minutes. Cool
Mix together: sugar, cheese and pineapple.
Fold in whipped topping and carefully spread
over cooled pretzel layer. Chill in refrigerator.
Combine jello and hot water. After jello is dissolved, add strawberries and pineapple juice. Stir until it starts to set up then spread over chilled cream cheese layer. Let set 3-4 hours.
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
This is a tradition at the Soelberg or Singley gatherings. Can be used as a salad or dessert. You can also use frozen raspberries and raspberry jello.

 

 

 

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