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Strawberry Pretzel Salad


When the temperatures get warmer, I start wanting cool desserts. Nothing against pies and cakes, but it sure is nice to have something that is cool and sweet for dessert on a hot evening. The name for this dessert sounds a bit more savory than it actually is, although the saltiness of the pretzels contrasts well with the sweetness of the berries. This recipe has appeared at many a summer dinner-on-the-grounds and is always a crowd favorite. I have also seen variations with cherries and blueberries and imagine that you could substitute a variety of fruits in place of strawberries if you are so inclined.

Ingredients: frozen strawberries, pretzels, cream cheese, whipped topping, sugar, pretzels, strawberry gelatin, water

Step 1: Crush pretzels, soften cream cheese, and thaw strawberries. (You could use fresh berries, but I would recommend cooking them first so they will set-up in the gelatin.) Step 2: Melt butter and combine with pretzels and 4 T. of sugar. Press into bottom of 9x13 baking dish and bake at 400 F for 8 minutes. Let cool. Step 3: Cream cream cheese and 1 c. sugar. Fold in whipped topping. (Whipped topping will be lighter than traditional whipped cream, although you could use regular whipped cream as well.) Step 4: Spread over cooled crust. Step 5: Dissolve gelatin in water. Add strawberries and let cool until slightly thickened. Step 6: Pour over cream cheese mixture and refrigerate until firm.

Strawberry Pretzel Salad


Recipe:


3/4 c. butter

3 c. crushed pretzels

4 T. sugar

8 oz. cream cheese, softened

1 c. sugar

2 c. whipped topping

2 10 oz. pkgs. strawberries, thawed

1 6 oz. pkg. strawberry gelatin

2 c. boiling water


Melt butter and combine with pretzels and 4 T. of sugar. Press into bottom of 9x13 baking dish and bake at 400 F for 8 minutes. Let cool. Cream cream cheese and 1 c. sugar. Fold in whipped topping. Spread over cooled crust. Dissolve gelatin in water. Add strawberries and let cool until slightly thickened. Pour over cream cheese mixture and refrigerate until firm.


Source: Ruth McGinnis, Break Bread with Us by Southside Baptist Church, 2006

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