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Martinsville, Virginia 24115
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Strawberry Pretzel Salad
Contributed by: Annelle Williams
2 cups crushed pretzels (measure after crushing)
3?4 cup melted butter
3 tablespoons sugar, plus 3?4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin
2 cups boiling water
2 cups crushed ice
2 cups sliced fresh strawberries
Whipped topping and whole strawberries to garnish
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch casserole dish and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3?4 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the ice and strawberries to gelatin, refrigerate and allow to begin to congeal. When beginning to congeal, spread evenly over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.
(This recipe was contributed as part of a "Cook of the Week" feature.)