We're having a low-key party for friends in Seattle, which will be fun, but I'm really missing seeing everyone at Deep Creek. I'll be thinking of you all when I make and eat Jody's Strawberry Pretzel Salad!
Strawberry Pretzel Salad:
3/4 cup butter softened
3 Tbs. brown sugar
2 and 1/2 cups crushed pretzels
1 (6oz.) package strawberry flavored gelatin
2 cups boiling water
3 cups strawberries chilled
1 (8oz.) package cream cheese
1 cup white sugar
1 (8ox.) container frozen whipped topping (Cool Whip) thawed
Preheat oven to 350 degrees.
Cream butter with the brown sugar. Mix in the pretzels and pat mixture in the bottom of one 9x13 inch baking pan. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool.
In a medium bowl, dissolve the gelatin the boiling water and stir in the strawberries. Chill until partially thickened.
In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over the cream cheese layer. Chill until firm.
Makes 10 servings.
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