Thursday, May 6, 2010

Pretzel Salad

This one tends to show up for special occasions with our extended family.  It is beautiful and delicious! Serve it as a side or as a dessert. If you don't trust your skills at molds, it looks and tastes wonderful made in a 9x13 and left with the pretzels on top.

Pretzel Salad
Dissolve 2 (3 oz.) packages of strawberry jello in 2 cups boiling water
Add 1 package (12 oz) frozen strawberries (thawed, with juice)
Pour into 12 c. bundt or angel food pan. Place in refrigerator to set

combine with a hand mixer:
8 oz cream cheese, softened
1 c. sugar
Fold in 8 oz. coolwhip
spread over jello
Crush 1 1/2-2 c. pretzels, add 2 Tbsp. sugar and 1 cube melted butter.  Sprinkle onto jello mix.  When well set, unmold.  Variation: sustitute 12 oz. frozen cranberries, ground in a food processor or blender for the strawberries.
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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

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