So it’s Memorial Day and I’m home with my family. It feels great to not be traveling. God Bless all of our heroic Veterans for their incredible service to our country.
Why else do I love Memorial Day? Because it seems about everyone I know has a cook-out or picnic of some sort which means there will be some good eating going on! After I twittered that I would be making my pretzel salad for a cookout with our friends, I got an incredible amount of @replies asking for the recipe. So…. You asked. So here it is. I’ve also included the other thing I made which is yummy-for-your-tummy onion dip. Both recipes are courtesy of my sweet sister, Jennifer. Happy cooking and happier eating
Pretzel Jello Salad
2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or raspberry Jello
2 c. boiling water
1 to 2 (10 oz.) pkgs. frozen strawberries or raspberries, partially thawed (depending on how much fruit you like)
Mix first three ingredients and press in bottom of a 9″x13″ pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add fruit. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.