Signature Dish recipe
This recipe appeared in The News & Observer’s monthly Signature Dish column where we share readers’ most popular recipes. This Strawberry Pretzel Salad was adapted from a recipe shared by Elizabeth Harrison of New Bern, N.C. To read more about this dish that could be served as a salad or dessert, go to http://nando.com/rd.
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Cooking or baking spray
2 cups pretzel sticks, broken or crushed
3/4 cup margarine, melted
1 cup plus 3 tablespoons sugar, divided
8 ounces cream cheese
8 ounces Cool Whip, thawed
6-ounce package strawberry Jell-O
2 cups boiling water
2 (10-ounce) packages of frozen strawberries or 4 cups fresh, sliced strawberries
HEAT oven to 350 degrees. Spray bottom of a 9-by-13-inch baking dish with cooking spray. Set aside.
TOSS crushed pretzel sticks, melted margarine and 3 tablespoons sugar in a medium bowl. Spread crust evenly in the bottom of baking dish. Bake 10 minutes. Remove from oven and let cool completely.
ONCE crust is cooled, whip cream cheese and 1 cup sugar in a large bowl with a handheld mixer or in bowl of a standing mixer. Once fully combined, fold in Cool Whip and spread evenly over pretzel crust.
MIX Jell-O and boiling water in a large bowl. Stir constantly for 2 minutes until gelatin is melted; keep moving so a layer doesn’t stick to bottom of bowl. Stir in strawberries. Let cool slightly. Pour over cream cheese layer. Place baking dish in refrigerator for 3 hours or until firm.
Yield: 12-15 servings.
[gpp_icon type=”summary”] Strawberry Pretzel Salad printable recipe