I must not have made this recipe since I started my blog because it wasn't on here. Laura is making her first Thanksgiving dinner this year - it's called "Thanksgiving in the Times of Covid" and wanted to check some things about the recipe which was in Greta's bridal shower cookbook. So now I'm adding it and maybe I'll make it again because it is SO delicious but it will have to be when there's more than just Larry and I to eat it. Laura is going to send her picture to add to this after Thanksgiving.
PRETZEL SALAD
FIRST LAYER:
2 cups pretzels, broken
3/4 cup butter, melted
3 tablespoons sugar
Combine pretzels, butter and sugar. Place in.9 x 13" pan.
Bake for 10 minutes at 400-degrees. Let cool.
SECOND LAYER:
8 ounces cream cheese
3/4 cup sugar
2 cups non-dairy topping
Beat together sugar and cream cheese. Fold in non-dairy topping. Layer over pretzel crust.
THIRD LAYER:
6 ounce package strawberry jello (or .6 oz sugar free)
2 cups boiling water
10 ounce package frozen strawberries
Stir water with jello to eliminate jello crystals. Add strawberries. Pour over second layer when slightly cool.
Let cool until jello is firm.
Note: Let jello cool enough so it won't upset the cream cheese layer.
