For years, Matt has been saying, "You have to try my grandma's pretzel salad!" Well, she finally made it for us last weekend, and it is to die for. I don't know why it is called "salad", but it came from a cookbook that was so worn and loved that she had to stitch it back together again. Use this for your next gathering!
Pretzel Salad
From Grandma Priest
Crust:
2 C crushed pretzels (don't crush them too fine!)
3/4 C melted butter
3 tsp. sugar
Mix together, flatten out in a 13x9 pan, and bake for 8 minutes at 400. COOL COMPLETELY.
Cream layer:
8 oz. cream cheese
1 C sugar
8 oz. Cool Whip
Beat sugar and cream cheese together. Fold in the Cool Whip and spread over the completely cooled pretzel layer. Put in fridge while you prepare the Jello layer.
Jello layer:
1 large package strawberry Jello (some family members like orange or raspberry)
2 C boiling water
2 10 oz. bags frozen strawberries
Pour the water over the Jello powder in a large bowl. Quickly add the strawberries. Let it firm up slightly, then pour over the cream cheese layer.
Pretzel Salad
From Grandma Priest
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| photo from strawberryplant.org |
Crust:
2 C crushed pretzels (don't crush them too fine!)
3/4 C melted butter
3 tsp. sugar
Mix together, flatten out in a 13x9 pan, and bake for 8 minutes at 400. COOL COMPLETELY.
Cream layer:
8 oz. cream cheese
1 C sugar
8 oz. Cool Whip
Beat sugar and cream cheese together. Fold in the Cool Whip and spread over the completely cooled pretzel layer. Put in fridge while you prepare the Jello layer.
Jello layer:
1 large package strawberry Jello (some family members like orange or raspberry)
2 C boiling water
2 10 oz. bags frozen strawberries
Pour the water over the Jello powder in a large bowl. Quickly add the strawberries. Let it firm up slightly, then pour over the cream cheese layer.
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