Wednesday, August 25, 2010

Strawberry Pretzel Salad

We always had this dish in the Spring for "Sunday Lunch" and especially at Easter. Growing up on Sundays we would have roast, mashed potatoes, green beans and rolls - it never changed - there was something very comforting in that meal. We now go to church on Saturday nights, so I miss big Sunday lunches. I think I need to bring the Sunday lunch tradition into the lives of my boys.

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan.

Refrigerate until completely chilled, at least 1 hour.

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