Strawberry Pretzel Salad

Jason’s grandma Delores introduced me to this dish.  She served it every Easter.  I am not a huge fan of Jello ordinarily so I didn’t expect to like it all that well, but I loved it.  In fact Grandma served it as part of the meal, but I liked it better than the desserts!

1st layer:

3 cups crushed pretzels (about 9 oz)

1/2 cup sugar

1/2 cup butter

Mix and press into a 9×13 pan.  Bake 8 minutes at 350 degrees.

2nd layer:

1 cup sugar

8 oz cream cheese

9 oz whipped topping

Mix sugar and cream cheese.  Fold in topping.  Spread over crust.

3rd layer:

6 oz package Strawberry Jello

1 cup water

20 oz frozen strawberries

Dissolve Jello in 1 cup boiling water.  Add frozen strawberries and pour over the second layer. Refrigerate.

Grandma passed away a few years ago.  In her memory I serve her meal every Easter including her Strawberry Pretzel Salad dish.  For a gift not too long after we were married my mother-in-law presented me with a small cookbook that included family recipes written in their own hand writing.  It is something I cherish!  Today I am sharing her recipe with you.  It is one of my favorites.

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