Wow. Are y’all just boycotting me or is the blogging seriously light the last couple of days? If you’ve been being thankful and visiting and cooking and shopping like I have been – chances are the computer has slid on down the list of priorities.

As well it should.

However, I had to take a couple of minutes to show you a most excellent dessert I just made. It’s a standard favorite around here and I got the hankering for it today.

Now I realize this picture does nothing for the fabulosity that is Strawberry Pretzel. However, you can pretty much bet that if my food is ugly then it tastes good. I don’t have the pretty and good gene – you get one or the other as proven by the X-File Cookies.

What I can promise you is that people go bonkers over this stuff and if you take it to an event/potluck someone will ask you for the recipe. You can also count on your dish being licked clean. Because I love you and am feeling generous, allow me to share …

STRAWBERRY PRETZEL

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 Jell-O
2 cups boiling water
2 10 oz packages frozen strawberries (unsweetened)
1 8 oz can crushed pineapple
Whipped topping to garnish (optional)

Preheat oven to 400 degrees.

Crust: Mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9×13 inch pan or dish and bake for 7-8 minutes. Set aside and allow to cool.

{Hint: You want to be sure there are plenty of fine crumbs in your crushed pretzels. These bind your crust. If your pretzel mixture isn’t a tiny bit play-doh-y (now there’s a cooking term you’ll never hear on Food Network) when you press into the pan, your crust will crumble to pieces and you’ll have to start all over. Don’t ask me how I know this.}

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in whipped topping and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Or if you prefer, just eat it straight from the pan with a fork every time you pass the refrigerator.

{Recipe Credit: FoodNetwork.com}

Advertisements