You Gotta Try This!

« H E Catty's Corner :: Recipes :: catty :: email
posted Thursday, 29 June 2006

I admit it, I was a little skeptical.  "Come on Catty, try the Pretzel Jello," they said.  I don't know.  I'm not a big fan of jello or cool whip, and just the name Pretzel Jello doesn't make my brain or my mouth want to dive in.  But Catty will try anything once, and it is a food item, which I have a fondness for.


Well, let me tell you . . . .this is the perfect summer barbeque dessert!  Everyone loves this stuff.  They all give you that skeptical look in the beginning.  Then they ask for the recipe after the fourth helping.  It's so easy that even the single guys want to make it.


Before I left work yesterday, I noticed a sign on the lunchroom door.  July Fourth Barbeque!  Bring a covered dish.  I wondered what I should make.  It was the kind of thought that you think that you are thinking but it quietly passes your lips.  Yes, I said it out loud, but not loud, you know.  Behind me in the lunchroom a chant had started.  It was soon accompanied by the rhythm of silverware being drummed on the table tops. . . . . . . . . pretzel jello, Pretzel Jello, PRETZEL JELLO!


Ok, you animals, "QUIET"!  Here's your Pretzel Jello!


Judy's Strawberry Pretzel Salad


Submitted by: Tom Quinlin











Photo by: Sarah Beetle


 "This three layer salad includes a pretzel crust, cream cheese center, and strawberry top."
Original recipe yield: 8 servings.

Prep Time:
15 Minutes
Cook Time:
10 Minutes
Ready In:
2 Hours
Servings:
8 (change)




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 gelatin

  • 2 cups boiling water

  • 1 (16 ounce) package frozen strawberries






DIRECTIONS:




  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

  2. In a medium bowl, beat the 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 strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.





 

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Don't be shy, leave a reply! (3)


1. rosebud left...
Thursday, 29 June 2006 7:15 pm :: http://rambling-rosebud.blog-city.com

This has been a favorite recipe of mine for years. Isn't it amazing how nutty the pretzels taste? BTW, I never make it, I'd eat it all.


2. John-Ward Leighton left...
Friday, 30 June 2006 9:35 am :: http://www.jayward.blog-city.com/index,c

Sounds good, but this single guy couldn't make it, no oven, only a microwave. We do have outdoor venues for the Jazz Festival and I'm attending the Gastown one all day Sunday with my digital and film cameras. JWL


3. teagirl left...
Friday, 30 June 2006 6:53 pm

Thanks for the recipe---when I get one of my breaks, I'll make one of this! It looks yummy---I know its yummy. I'd eat anything. LOL!