There’s an ongoing (but friendly) family dispute over whether this tasty dish qualifies as a salad or should be categorized as a dessert. Robin is of the latter school of thought, but her husband’s family, who gave her the recipe, insist it’s the former. Why not make it at home and decide for yourself?
Ingredients
| 2 c. crushed pretzels (about 4 cups whole pretzels) | 1 container (8 oz.) Cool Whip, thawed |
| ¾ c. margarine, melted | 1 package (6 oz.) strawberry Jell-O |
| 3 Tbsp. plus 1 c. sugar | 2 c. boiling water |
| 1 package (8 oz.) cream cheese, softened | 2 packages (10 oz. each) frozen sliced strawberries, partially thawed |
Preparation
1. Preheat oven to 400 degrees.
2. Mix the pretzel crumbs, margarine and 3 tablespoons sugar in a bowl. Press onto the bottom of a 13-by-9-inch pan. Bake 8 minutes. Cool.
3. Beat the cream cheese with the remaining 1 cup sugar. Stir in the Cool Whip. Spread on the top of the pretzel crust. Refrigerate 30 minutes to 1 hour.
4. Dissolve the Jell-O in the boiling water. Stir in the partially frozen strawberries (this will help set up the Jell-O). Pour over the cheese layer. Cover and refrigerate until the Jell-O sets.
Serves 10 to 12.
Nutritional Information: Calories: 650; Fat: 23g; Cholesterol: 20mg; Sodium: 1180mg; Total Carbohydrates: 104g; Dietary Fiber: 3g; Sugars: 43g; Protein: 10g.
