It is Thanksgiving time and Jenna asked me for the recipe for our Strawberry Pretzel Salad and I said "it is on the blog" to which I just realized it is not on the blog. This is a traditional jello salad we make every Thanksgiving, you can use strawberries or raspberries or any kind of berries!
I got this one from Sherene Keith from my Sandridge Ward Cookbook! Yay for Ward cookbooks!
Strawberry Pretzel Salad
2 cups coarsely crushed pretzels
3 Tbsp sugar
3/4 cup melted butter
1 (8 oz) cream cheese
1 cup sugar
1 (8 oz) Frozen whipped topping (cool whip)
1 6 oz Strawberry Jello
1 1/2 cup boiling water
2 (10 oz) pkg. frozen strawberries, thawed
Mix pretzels, butter, and 3 tablespoons sugar. Press into a 9 x 13 pan (not too hard) Bake at 400 for 6 minutes only. Cool
Beat cream cheese and sugar. Add whipped topping and mix all together well. Spread this mixture onto the crust and refrigerate
Dissolve Jello in 1 1/2 cup boiling water. Stir in berries. Mix until syrupy.
Refrigerate Jello mixture until no longer runny Pour over cream cheese layer. Chill until set.
I usually make this the night before so it has time to set.
For my thought today: There is always something to be sad about. There is always something to be happy about. Embrace the sadness, let it fill you and absorb it, then quickly think of the things that you are blessed to have right now, and chase out the sadness by choosing to focus on being happy. Sing this song by Martina Mcbride, and hopefully you will feel better! Do it anyway
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