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Thursday, October 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

STRAWBERRY-PRETZEL SALAD
Salads
Contributed by: Cathy Vann
Ingredients:
  • 2 cups crushed pretzels
  • 3?4 cup butter, melted
  • 1 cup plus 3 TBS sugar, divided
  • 1 (8 oz.) package cream cheese
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 2 (3 oz.) packages strawberry gelatin
  • 2 cups boiling water
  • 2 (10 oz.) packages frozen strawberries
Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter and 3 TBS sugar; mix well and press mixture into bottom of a 9- by 13-inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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