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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STRAWBERRY PRETZEL JELLO SALAD

From: Jan Herrle, Garfield
Primary category: Desserts

From the cookbook: What Pittsburgh Eats   


INGREDIENTS:
2 cups crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
8 ounces softened cream cheese
1 - 8 or 9 ounce package Cool Whip
1 cup sugar
2 - 3 ounce boxes strawberry jello
2 cups boiling water
2 - 10 ounce packages frozen strawberries
DIRECTIONS:
Mix first 3 ingredients and press into 9x13" pan. Bake at 400 degrees for 8 minutes and cool. Beat the next 3 ingredients and spread over cooled pretzel mixture. Combine jello with the 2 cups boiling water, stirring to dissolve. Add frozen strawberries to jello, breaking apart with knife or spoon. Pour over top of cream cheese mixture and chill overnight or until firm.

ingredients(s): pretzel, jello, frozen strawberries, cream cheese, Cool Whip,

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STRAWBERRY PRETZEL JELLO SALAD - REVIEWS

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