It's been a bit since either of us have had the time to attend to this blog, so I thought I'd ask Mom to contribute the recipe from a dish she brought out yesterday for Mother's Day. We had a very enjoyable time with Mom, Dad, Jennie, Cooper and I being joined by the Walski's, friends who - like my parents and though we met down here in the middle of last year - also transplanted from Chicago. The corn on the cob/grilled steak and chicken/pasta salad/etc./etc. was all very good, but this dish garnered the most attention, including stopping Dad mid-sentence to ask where I had procured my second batch (he had missed it in his first-go at the table). The layered dish works as a sweet side or as a dessert.
From Mom: My version is a little less sweet than the original...
(Brianne and Konnie's favorite salad)
STRAWBERRY PRETZEL SALAD
LAYER ONE:
2 c. crushed pretzels
1 1/2 T. sugar
Mix together, then add:
3/4 c. melted butter
Press into 13x9 baking dish. (Can use a slightly smaller dish -
can also cut in half for an 8x8 or a 9x9 dish.) Bake for about 8 min.
at 400. Cool.
SECOND LAYER:
8 oz. pkg. lower-fat cream cheese, softened
3/4 c. sugar
Sm. carton Cool Whip (8oz.)
Mix or beat cr. cheese and sugar well. Mix in Cool Whip, then spread over pretzel base. Refrigerate until firm.
THIRD LAYER:
One lg. or two small boxes strawberry jello, dissolving in 2 c. boiling
water. Add 16-20 oz. frozen strawberries. Refrigerate until slightly
set. Poor over cr. cheese layer. Refrigerate.
I personally like it better if I don't use all the jello. I pour the extra into another dish to eat later.
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