All your food looks awesome…or would if I felt better. Okay, De’Etta was trying to tell me how to do the cool cursor thing and said to click on something by her blog title, but there is nothing to click by her blog title. What’s the secret?
Diann
Recipes
3
This recipe comes from a community cookbook that I’ve had for YEARS. It has several recipes from area people who have sinced passed away. It’s nice to see their names with the recipes. We get quite a few of our salad recipes from this cookbook.
Nathan helped make this salad, but ONLY because there was whipped cream involved. He LOVES whipped cream. Now. I would never put this on his nose so you can guess who was helping in the kitchen at this point. DADDY! He smeared my face with whipped cream as well… right in the middle of my having my hands all sticky with cream cheese so there wasn’t anything I could do about it for a few minutes. I did NOT upload that picture (LOL).
INGREDIENTS:
2 2/3 cup coarsely-chopped pretzels
1 ½ cubes butter
1 – 12 oz pkg cream cheese, softened
1 ¼ cup sugar
1 large pkg frozen strawberries
1 large carton Cool Whip
1 – 6 oz pkg strawberry Jello
2 cups pineapple juice
Cream cheese and sugar together. Set aside. Mix pretzels and butter; press into 9×13 cake pan. Bake at 400 degrees for 10 minutes. Spread cheese mixture over pretzels. Spread Cool Whip over cheese layer; chill. Dissolve Jello in hot pineapple juice; add strawberries. Let set until partially jelled. Pour Jello mixture over Cool Whip layer. Refrigerate until time to serve.
This picture and the one below are doing something odd. They are uploading at a weird angle. In my pictures document they are right, but they are wrong after uploading. It’s only happening to these 2 photos and only in this post (LOL). Anyway.. here are the ingredients all ready to go.
spreading the cream cheese over the pretzels.
spreading Cool Whip on the cream cheese layer:
Now the partially jelled strawberries and jello go on top of the Cool Whip
