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I had this for the first time in the 1970's.....seems like yesterday. At the time there had been very little made that combined the sweet/salty taste, especially in desserts. I think my Grandma called this a 'salad' but I've always considered it a treat for the end of a big pot luck meal, made when you have lots of friends and relatives around to eat it up in one sitting.
Strawberry Pretzel Dessert, II
Prep 15 m ~ Cook 10 m ~ Ready In 2 h (best made day ahead to cool overnight)
"This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top."
Ingredients:
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
•
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored Jell-O(R)
• 2 cups boiling water
• 1 (16 ounce) package frozen (or fresh) strawberries
• 1 (8 ounce) package fresh blueberries (optional)
Directions:
1. Preheat oven to 350 degrees F. Mix together the crushed pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the 1 c. sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen (or fresh) strawberries (and blueberries, if using), and stir until thawed. Cool in refrigerator until thickened and almost ‘set’. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour ~ better overnight.
Pretzel crust, baked and cooled completely:
Sweetened Cream Cheese / CoolWip Topping:
Sliced Strawberries & Fresh Blueberries added to Strawberry Jello and allowed to cool to gel:
Strawberry Pretzel Dessert, II
Prep 15 m ~ Cook 10 m ~ Ready In 2 h (best made day ahead to cool overnight)
"This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top."
Ingredients:
• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
•
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored Jell-O(R)
• 2 cups boiling water
• 1 (16 ounce) package frozen (or fresh) strawberries
• 1 (8 ounce) package fresh blueberries (optional)
Directions:
1. Preheat oven to 350 degrees F. Mix together the crushed pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the 1 c. sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen (or fresh) strawberries (and blueberries, if using), and stir until thawed. Cool in refrigerator until thickened and almost ‘set’. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour ~ better overnight.
Pretzel crust, baked and cooled completely:
Sweetened Cream Cheese / CoolWip Topping:
Sliced Strawberries & Fresh Blueberries added to Strawberry Jello and allowed to cool to gel:
