Strawberry Pretzel Salad
Did you know that May is national salad month? Well, neither did I until recently. So, in keeping with the spirit of the merry ol’ month of May, I’m going to share with you some of the salad recipes that I’ve found to be crowd pleasers. I also can’t yet get away from wanting dishes that contain the delicious strawberries that were the focus of last month’s recipes. So consider this recipe as a transition from one month’s theme to the next.
In addition to posting only salad recipes this month, these recipes are unique in that they are ones that my salad-phobic handsome half will eat. In fact, here’s the recipe for one of his favorites – probably because it contains absolutely nothing green – and it has strawberries!
STRAWBERRY PRETZEL SALAD
Preheat oven 350°.
First Layer:
2 cups of finely crushed salted pretzels
1 ½ sticks of unsalted melted butter
3 TBSPS. of sugar
In a medium mixing bowl, combine all ingredients and press into the bottom of a 9 X 13 pan. Bake in 350° for 8 – 10 minutes. Remove from oven and cool completely – about 30 – 45 minutes.
Second Layer:
8 ounces of cream cheese
3 TBSPS. milk
1 cup sugar
9 ounces of thawed cool whip
In a large mixing bowl, combine cream cheese, milk and sugar and beat until smooth with an electric mixer. Stir in the cool whip until well combined. Spread evenly on top of the cooled pretzel crust.
Third Layer:
2 3 ounce boxes (4 serving size) of strawberry flavored Jello gelatin
2 cups boiling water
2 10 ounce packages of thawed frozen strawberries
In a large mixing bowl, stir together the Jello packages and the boiling water until completely dissolved. Add the frozen strawberries, stir well and place in the refrigerator for about 30 minutes to an hour until the mixture is thick enough to evenly spread over the top of the cream cheese/pretzel base. Refrigerate until firm – at least 2 – 3 hours – before cutting and serving.
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