50+ Friends Club Cookbook
Salads and Dressings
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Pretzel Salad
From the Kitchen of:
Shelley
| Crust |
| 2 | cups | crushed pretzels |
| 3/4 | cup | melted butter |
| 3 | tbsp | sugar |
- Mix crushed pretzels, sugar and butter
- Press into a 9x13-inch glass dish
- Bake at 400 degrees F. for 8 minutes
- Cool
| Filling |
| 1 | 8 oz pkg | cream cheese, softened |
| 1 | cup | sugar |
| 1 | medium pkg | Cool Whip, thawed |
- Mix together cream cheese and sugar until smooth
- Fold in Cool Whip
- Spread on top of cooled crust
| Topping |
| 1 | 6 oz pkg | strawberry gelatin |
| 2 | 10 oz pkg | frozen strawberries |
| 2 | cups | boiling water |
- Disolve gelatin in boiling water
- Add frozen strawberries -- the hot water will thaw them
- Let stand for 10 minutes
- Pour mixture onto cream cheese layer
- Refrigerate for 2 hours