Wednesday, May 12, 2010

Pretzel Salad

This may be one of my favorite recipes.  It is a perfect side dish for spring and summer and all the cookouts.  I took it to Kevin's parents for Mother's Day and it went so well with everything.  It has the sweet and salty so it can kind of go for a dessert too.  I had a picture but it turned out awful so you'll just have to imagine!

 - 2 cups crushed pretzels (salted) - crush in plastic bag
 - 2/3 cup melted butter
 - 1/4 cup sugar
 Mix pretzels, butter and sugar, press in 9x13 pan.  Bake at 375 for 8 minutes.  Don't grease the pan!
 - 2 cups cool whip (i use low fat)
 - 8 oz. pkg cream cheese (i use low fat)
 - 1/2 cup sugar
 Beat cream cheese and 1/2 cup sugar; fold in the cool whip.  Spread onto pretzel crust.
 - 6 oz. pkg strawberry jello
 - 2 cups boiling water
 - 20 oz. pkg. frozen strawberries
 Mix jello, water, strawberries and pour on top.

Refrigerate overnight.
Serves 12.

2 comments:

  1. Ahahahaha. This is such an eastern shore recipe. My mom still makes it for dinners and stuff and everyone loves it, but has never heard of it before.

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  2. Yum! I love strawberry pretzel salad.

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