Tuesday, February 3, 2009

Pretzel Salad

I've been craving this salad for weeks. There's no reason that I can't make it all year long but it's become the "special" treat at our home. I make it on Christmas Eve, New Years Eve and in the past few years, it's become Liza's request for a birthday cake. (We are into non-traditional birthday cakes at our home!) Kelly has returned home after several years and now, she has informed me that I need to make up for lost time and lost Pretzel Salads by making one for her each time that I make one for the family. This sweet and salty treat is very different at first mention, but will fast become a favorite!

3 cups crushed pretzels

1 stick butter

1/2 cup sugar

Toss into 9x13 pan. Place in oven on low heat until butter is melted. Toss again until sugar is evenly coating the pretzels.

2 - 8oz. Softened Cream Cheese

1 large can crushed pineapple (well drained)

1 small container of cool whip

Mix in bowl til smooth and creamy. Spread over the cooled pretzel crust, making sure to spread the the edges of the cream cheese to the very edge of the pan. (As in, seal the cream cheese mixture to the edges because if the next layer leaks through to the pretzel layer, the pretzels end up soggy.)

2 small pkgs. Or 1 large Raspberry or Strawberry Jello (I prefer Strawberry!)

1 package of frozen or two cups of fresh berries

Make Jello as box directs. After it is partially set, fold in the berries. Pour over the top of the salad. Chill until Jello is set. Plate-licking good! Enjoy!

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