We are keeping it light and easy for Easter dinner on Sunday. This salad has been a long time favorite of mine. It's called a salad, but it's really more of a dessert, but it makes me feel better to still call it a "salad"! I hope that you will give it a try. The first time I heard about it, my first reaction was "strawberries and pretzels? what kind of salad is that?" But I promise you...it's got a wonderfully unique flavor. The sugar that is cooked with the salty pretzels and then topped with all of that strawberry and cream cheese yumminess (yes, it's a word).....it's divine!
Let me know how you like it!
STRAWBERRY PRETZEL SALAD
1 1/2 c. crushed pretzels
1/2 c. sugar
1 c. melted butter
1 (6 oz.) box strawberry Jell-o
2 c. boiling water
1 (16 oz.) frozen strawberries
1 (9 oz.) Cool Whip
1 (8 oz.) cream cheese
1 c. sugar
Crush pretzels, not into a fine powder, but just crush them. You still want to recognize that there are pretzels in the crust. . Mix together pretzels, 1/2 cup sugar and butter. Bake in a preheated 350 degree oven for 10 minutes in a 9" x 13" pan. Beat together the Cool Whip, cream cheese and 1 cup of sugar. Spread onto the TOTALLY cooled crust. Add boiling water into Jello. When the Jell-o is thoroughly mixed and free of any powder, add strawberries. Place Jello in refrigerator until it becomes partially gelled. Place on top of the cream cheese mixture. Refrigerate covered with Saran Wrap. You can place toothpicks around the dish so that the plastic wrap doesn't stick to the top of the pretty dish.
