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Tuesday, May 3, 2011

Strawberry Pretzel Salad

Salad or dessert?  Dessert or salad?  The name implies that it is a salad but my taste buds say that it is a dessert.  A very good dessert!  One of our nurses, Johnnie, brought this to one of our clinic lunches.  None of us had ever heard of a Strawberry Pretzel Salad.  After having some for dessert, we all went home that day with a new recipe.  I began making this dessert for our Annual Herring July 4th BBQ.   It was a winner with our large crowd.  Next time you need a dessert to serve to your family, co-workers, or church family, give this one a try.    

                                                   Strawberry Pretzel Salad

2 2/3 cups pretzels
3 Tbsp. sugar
3/4 cup margarine, room temperature
8 oz. Philadelphia Cream Cheese, room temperature
1 cup sugar
1 pt. Cool Whip
2 small boxes Strawberry Jello
16 oz. frozen strawberries

Place pretzels in a zip-loc bag.  Use a rolling pin to crush pretzels.  Pour pretzels into a bowl and add 3 Tbsp. sugar and softened margarine.  Press mixture into a 13 X 9 inch baking dish and bake 10 min. at 350 degrees.  Cool thoroughly. 

Mix softened cream cheese and 1 cup sugar.  Add to Cool Whip and spread over cooled pretzel crust.

Dissolve jello in 2 cups boiling water.  Add frozen strawberries.  Chill until partially set and pour over cream cheese. 

After the strawberry layer has been added, return the salad to the refrigerator to allow strawberry jello mixture to congeal firmly.  Store covered in refrigerator. 

This can be used as a salad or dessert, as it is very rich.  This is a real crowd pleaser!

Note:  The pretzel crust will lose the crunchy texture after a couple of days. 

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