Well, It’s A Salad


There are many things I love about summer.  Sleeping in, sitting outside, going to the park…

and Strawberry Jello Pretzel Salad.

ZOMG, it’s frickin’ awesome.  I distinctly remember the first time I ate this so-called salad.  It was my niece’s birthday party, at my brother’s Mother-in-law’s house.  We were outside, and I saw this concoction sitting in a pan.  My sister-in-law told me to try it, it was awesome.

That, it was.  I had never tried to make it.  I would just go to summer graduations, birthday parties and what not, and basically hover over it, making sure I got two pieces.  I was watching WQED a couple of weeks ago, and they were trying to get pledges.  If you pledged 60 bucks, you got a cookbook about what Pittsburgh eats.  Then, they made some recipes.  One was a burnt almond torte (again, ZOMG!  Soooooooooooooo good.  One of our friends had a burnt almond torte wedding cake.  I will forever remember that wedding because of the cake.  Such an excellent idea).  I was not about to venture into making a burnt almond torte.  It looked super difficult.  But, then they made Strawberry Jello Pretzel Salad.  That didn’t look to bad.

So, last week I bought all the ingredients.  But I didn’t get the motivation to make it until last night.  Not difficult to make at all.  I stuck it in the fridge to let the jello set.  About 45 minutes later, I just couldn’t wait…I had to have a piece.  I asked the girls if they wanted some.  They absolutely refused to try something new.  Fine.  More for me.

All I can say is YUMMY!  I had promised my one sister-in-law, Anita, that when I made it I would bring some to her.  So, after I polished off THREE PIECES, I packed up four pieces for her.  I think this is my new thing to bring to parties.  Here’s the recipe from WQED’s website:

2 cups crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
8 ounces softened cream cheese
1 – 8 or 9 ounce package Cool Whip
1 cup sugar
2 – 3 ounce boxes strawberry jello
2 cups boiling water
2 – 10 ounce packages frozen strawberries
Mix first 3 ingredients and press into 9×13″ pan. Bake at 400 degrees for 8 minutes and cool. Beat the next 3 ingredients and spread over cooled pretzel mixture. Combine jello with the 2 cups boiling water, stirring to dissolve. Add frozen strawberries to jello, breaking apart with knife or spoon. Pour over top of cream cheese mixture and chill overnight or until firm.


Categories : recipe

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