"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
~Fernand Point
Bonnie, Kathleen and my mom at Miss Molly's Tea Room for Afternoon Tea,
one of our favorite "ceremonies"
This is one of my favorite salads that Miss Molly serves. It is so light and refreshing- I just love it! This isn't Miss Molly's actual recipe, but it is Paula Dean's so I am sure it is fantastic! This is on my To-Make list and I didn't want to loose it. I think I will make it for my next family get together. Yum!
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8 oz) package cream cheese
1 (8 oz) container whipped topping
2 (3 oz ) packages strawberry jello mix
2 cups boiling water
2 (10 oz) packages frozen strawberries
1 (8 oz) can crushed pineapple
whipped topping or whipped cream, to garnish
Directions
Preheat oven to 400 degrees
For the crust, mix the pretzels, butter and 3 tablespoons of sugar. Press the mixture into a 9x13 inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the jello in the boiling water and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refridgerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.
