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This “salad” is very tasty indeed. With a sweet and salty crust, creamy filling, and yummy strawberry pineapple topping, what’s not to love?
Preheat the oven to 400 degrees F.
In a medium sized bowl, hand crush enough pretzels to make 2 cups. You can use your food processor, but it’s more effort than it’s worth, plus the processor pulverizes them too much. Add the melted butter and 3 tablespoons of sugar. Fold gently to combine completely. Press into a 9 inch x 13 inch glass baking dish. Bake for 7 minutes at 400 degrees. Then remove from the oven to cool.
Meanwhile, make the filling. In a standing mixer, with the paddle attachment, beat the block of cream cheese and 3/4 cup sugar on medium high speed until combined. Add in the whipped topping. No need to thaw. Start slowly, and allow the topping to mix in. Stop the mixer, and scrape down the bowl. Continue mixing on high until well combined and light and fluffy. Then spread over the cooled crust. Cover with plastic wrap and refrigerate for 1 1/2-2 hours.
At about the hour to hour and a half mark, begin making your topping. In a large bowl, dissolve the Jello mix with the boiling water. Let it cool for a couple of minutes, and then stir in the strawberries and the crushed pineapple, juice and all. Cover with plastic wrap and refrigerate for about 5 minutes. One other recipe I consulted said to wait only until the Jello was the consistency of egg whites. It’s your call. Gently pour the topping over the filling.
Refrigerate until ready to serve. Enjoy!
The salad is absolutely perfect as a side for a nice, salty meat. It’s perfect for ham and divine for roast beef. (You really can’t go wrong!) My maternal grandfather was so taken with it the first year it was served that he took home all the leftovers.
Jello salads are a dying breed. I fondly remember this one that my grandma made for every holiday meal. It’s still a favorite. It’s always invited back whenever I take it to gatherings and pot-lucks. I know this recipe by heart since I’ve repeated it over and over upon request. I hope you will enjoy it as much as my family has.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!