SUBMITTED BY: Mary Boyd
BOTTOM LAYER - CRUST:
2 cups broken pretzels
3/4 cup melted butter
1 tbsp. sugar
Mix together, pat in bottom of 9x13x2 cake pan.
Bake at 350F 8 min. and cool.
MIDDLE LAYER - CREAMY:
8 oz cream cheese (softened)
12 oz tub cool whip
1 cup sugar
Mix together until smooth and creamy; spread over cooled pretzel crust.
TOP LAYER - JELLO & FRUIT:
2 pkg. small strawberry Jello
2 cups boiling water
20 oz frozen, sliced strawberries
Stir together until Jello is dissolved. The cold strawberries will help to make it set faster.
Refrigerate until it begins to gel but do not allow to solidify. Pour over the creamy layer.
Refrigerate until set and serve.
NOTE: Sometimes I do the preparation out of order, I start my Jello first so it can begin gelling, then the crust so it can get cooled, then the middle. It seems to all work out at about the same time.
Serving on a lettuce leaf or with a sprig of green is always a pretty touch.
Strawberry Pretzel Salad
SUBMITTED BY: Unknown
Cream together: 3 tbsp. brown sugar
Crush 2 1/2 cups pretzels (not too fine). Add to creamed mixture. Press in lightly greased 9 x 13 inch pan. (A few pecans may be added if desired.) Bake 10 minutes at 350 degrees. Cool.
Dissolve: 2 c. boiling water
Add 2 (10 ounce) packages of frozen strawberries while hot. Cool mixture until syrupy. Cream 1 (8 ounce) package of cream cheese and add 1 scant cup sugar. Fold in a 9 ounce carton of Cool Whip. Spread this over cooled crust. When gelatin mixture begins to set, pour it over top of cheese mixture. Refrigerate until firm or overnight. May be used as dessert or salad.
Spiced Chocolate Pretzels
SUBMITTED BY: CM
1/2 cup slivered almonds
1/3 cup semisweet chocolate pieces
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 eggs
1 cup packed brown sugar
2 tablespoons finely chopped candied orange or lemon peel
confectioners' sugar
Preheat oven to 350°F.
Process almonds and chocolate in a blender or food processor on until finely chopped. Combine with 1 1/2 cups flour, baking powder, cinnamon and cloves. In a large bowl, beat eggs and sugar with electric mixer until pale and fluffy.
Stir in flour mixture until well blended. Mix orange peel and the two tablespoons of flour; work into dough with hands.
Divided into 30 equal pieces. On lightly floured surface, roll each piece into a 9 inch rope. Bend into a pretzel shape.
Place 1 inch apart on greased cookie sheet. Bake 10 minutes or until firm to the touch.
Cool on wire rack. Sprinkle tops with sifted confectioners' sugar.
Makes 30.
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