Thursday, October 15, 2009

Strawberry Pretzel Salad

My Mother wanted me to post this one to prove that Jello and marshmallows is delicious. This was a staple at family gatherings for years whe she would bring it. People would request that she bring this. While is has several versions in print, the one she liked was from the MADD 1991 Food Writers' Favorites Salads cookbook. It's really more of a dessert, but it is wonderful!

2 cups crushed pretzels
3/4 cup margarine, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 package (8 oz.) cream cheese, softened
1 container (8 oz.) frozen non-dairy whipped topping, thawed
1 package (6 oz.) strawberry-flavored gelatin
1 cup boiling water
1/2 cup miniature marshmallows
2 packages (10 oz. each) frozen sliced strawberries, thawed

Combine crushed pretzels, margarine and 3 tablespoons sugar; mix well. Press into 13x9x2-inch baking dish. Bake in a preheated 400-degree oven 8 minutes. Remove from oven and let cool completely.

In a large mixing bowl with an electric miser, beat cream cheese and remaining 1 cup sugar until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refrigerate until chilled.

In a mixing bowl, dissolve gelatin in boiling water. Add marshmallows and stir until melted. Add strawberries with their juice. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate until firm. Cut into squares to serve.

1 comment:

melissa said...

I read the Pgh Post gazette article this morning and just started to go through your blog.. I love it! I collect cookbooks, some old some new with the intent of actually using them. I never do but I am always reading them, esp. the older ones. This recipe we call "pretzel jello" is a Pittsburgh favorite, but using marshmallows is something I have never see before. I might have to try it this way next time. I tweak mine and use raspberry gelatin instead of the strawberry, but I still use the strawberries. To keep the preztel layer from getting soggy you must make sure that it is entirely "sealed" by the cream cheese/whipped topping layer, or the gelatin will leak down to the bottom and make it soggy which is not good. Love your blog!