Can be salad or dessert - my kind of recipeMy mom got this recipe from Eva Strong at a recent gathering and Mom wanted to get it into the paper before Easter.
Brother Kyle is coming in from Houston Easter weekend and I am hoping that he will make his Strawberry Pie to go with this.
Still Bill is wanting him to make his Banana & Blueberry Pudding.
I think Kyle is only talking to the highest bidder.
The Cookes are also getting ready for our annual Easter Egg War...uh, I mean Hunt.
Christine will make her millions of Cascerones “Confetti Eggs” and a war...I mean, hunt will break out.
I remember last year, Still Bill, ever competetive even against small children, had a large stash of eggs.
Little Augie came up and looked wa-a-y up at him and said in the sweetest of voices “Can you share your eggs with me please?”
And he held out his little hand.
I saw Still Bill give him all of his eggs. Then he took off his watch and emptied his pockets of all his change.
He walked off shaking his head and muttering “I am defeated...”
Can’t wait! I’m ready for Easter now.
Strawberry Pretzel Salad
1 1/2 cup crushed pretzels
1/2 cup chopped pecans
3 Tbsp sugar
3/4 cup margarine
8 oz cream cheese
1 1/2 cup boiling water
1 cup sugar
8 oz Cool Whip
2 (10 oz) pkg frozen strawberries
1 lg can crushed pineapple
1 lg pkg strawberry Jell-O
Mix well the pretzels, pecans, margarine and 3 Tbsp sugar.
Bake in a 9 x 13 pan at 350 degrees for 10 minutes and cool completely. (This is the bottom layer of the salad.)
Cream cheese and blend in 1 cup sugar. Add Cool Whip, mixing well. Spread over cooled pretzel mix. (I’ll bet this is the second layer, although it doesn’t actually say this.)
Dissolve jello in the boiling water. Add frozen strawberries and pineapple. Chill until slightly thickened and pour over Cool Whip layer.
Chill overnight before serving. This can be used for either a salad or a dessert and goes a long way.
Now this is my kind of recipe. Can be either a salad or a dessert.
Contact Kathy Cooke at 446-5838 or email@example.com