Duck Commander Kitchen Presents Celebrating Family and Friends by Kay Robertson

Author:Kay Robertson
Language: eng
Format: epub
Publisher: Howard Books

Strawberry Pretzel Congealed Salad

■ Makes 12 servings

* * *

Crust

2 cups finely crushed pretzels (6 ounces)

2 tablespoons sugar

1/4 teaspoon ground cinnamon

11/2 sticks (12 tablespoons) butter, melted

Topping

1 package (8 ounces) cream cheese, at room temperature

1 cup sugar

1 container (8 ounces) frozen whipped topping, such as Cool Whip, thawed

2 boxes (3 ounces each) strawberry Jell-O

2 cups boiling water

11/2 pounds fresh or frozen strawberries

* * *

1. For the crust: Preheat the oven to 400°F.

2. In a large bowl, stir together the pretzels, sugar, and cinnamon. Drizzle with the butter and toss to coat. Press evenly into the bottom of 9 x 13-inch baking pan. Bake until firm and lightly browned, 8 to 10 minutes. Cool to room temperature.

3. For the topping: In another large bowl, with an electric mixer at high speed, beat the cream cheese and sugar until smooth. Fold in the whipped topping with a rubber spatula. Spread over the crust.

4. Pour the Jell-O into a large bowl. Add the boiling water and stir to dissolve. Stir in the strawberries. Refrigerate until the mixture begins to set and has the consistency of uncooked egg whites, about 20 minutes with fresh berries and 10 minutes for frozen.

5. Spoon the strawberry gelatin over the whipped topping mixture. Refrigerate until the gelatin sets, at least 4 hours. Serve chilled.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.