Tuesday, May 8, 2012

Sweet Sweet Salad

Growing up in a fine Dutch family – my mom’s sisters would bring Pretzel Magic to the family get-togethers – almost every time.  I don’t recall ever eating it.  Why?  I have no idea because – it’s amazing. 
I had it not too long ago and decided I need to make it for Andy’s family.
All I ever knew it as was a salad.  Yes, a salad – it has fruit in it – like a fruit salad maybe?
I served a dish of this at a Raatjes family get-together…  Oh the teasing I got for calling it a salad.  No complaints though… they all ate it and enjoyed.
Enjoy this salad recipe from my Ipema family to yours. :)

Pretzel Magic
What you need:

2 1/2 cup pretzels (crushed fine)
3 tbsp brown sugar
1 cup butter
1 pkg (6oz - this is the larger one) instant strawberry Jell-O
1 16 oz container fresh strawberries, sliced
1 8 oz pkg cream cheese
1 cup sugar
1/2 tsp vanilla
1 cool whip (8 oz container)

Make it!
For best results you must chill between steps. this is an easy dessert to make but it does take time due to chilling. Allow 6-8 hours to complete the entire recipe.
Preheat oven to 350.  Crush pretzels in a zip top bag with a blunt object – whack away.
Combine pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13 pan.
Bake at 350 degrees for 10 minutes.  Remove from the oven and allow to cool completely.
Once it is slightly cool throw crust in the refrigerator to allow it to get really cold (anywhere from 30 minutes to an hour).
Beat cream cheese, sugar, and vanilla until smooth.  Blend in cool whip with a spatula.  Spread over cooled crust. Back in the fridge.
Next, make your Jell-O according to the package directions minus 1 cup of water.  Put your bowl of Jell-O in the fridge to allow it to partially cool before putting it on top of your cream cheese layer.
Slice your strawberries, then place them on top of your chilled layer of cream cheese and cool whip.
Once your Jell-O chilled to about the constancy of jam or pudding (about an hour or two in the fridge) you're ready!  Spoon and/or pour over cream cheese layer.
Return the pan back to the fridge until your jello is completely set (about an hour).
Serve and enjoy!

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