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I hope you had a wonderful Memorial Day weekend. I know we did. The Fellow and I hosted what was supposed to be about a 10-person cookout. Final count – we had a house full of 23 friends and family. I’m really getting my hostess game for large groups down to a science!
Nothing makes me happier than having our cottage full of friends, family, and love.
Now, hostessing means serving delicious food, and I’m a dessert gal all the way. I’m a baker, not a cooker. If I could have you over and only serve baked goods, I would. (Dessert dinner, anyone?)Luckily, in the summer The Fellow handles that portion for me by grilling, so I can focus on my favorite part – the sweet treats!
It’s finally warming up and to quote Tom Petty: “I feel summer creepin’ in” and summer means strawberries. I figured what better way to kick off summer than with an old family strawberry favorite – Strawberry Pretzel.
For me, this recipe will never quite taste how I remember it as a child because it’s missing one all-important ingredient – strawberries grown in Pappy’s garden.
Strawberries were such a huge part of my summers growing up. Pappy would toss strawberries to us in the pool as he gardened. We would eat them in green-print CorningWare bowls sprinkled with sugar, and Strawberry Pretzel was served in Grammy’s old Pyrex dish for Sunday dessert.
Fixing this dish was so nostalgic for me, and I’m excited to share it with you. I hope your family loves it as much as mine did.
It looks intimidating with all the layers, but I promise it’s easy! Since it’s been around forever, I’m sure there are all kinds of places you can find this recipe, but I’m going to give you my Grammy’s recipe – just how it came to me.
- 2 C. Crushed Pretzels (not too salty or fine)
- 3/4 C. Melted Margarine or Butter
- 8 oz. Cream Cheese - softened
- 8 oz. Cool Whip (C's note - softened/refrigerated Cool Whip, not frozen)
- 2 - 3 oz. Pkg. Strawberry Jell-O
- 2 - 10 oz. Pkg. Frozen Strawberries (or 1 qt. sliced fresh strawberries)
- 1 C. + 3 T. Sugar
- 2 C. Boiling Water
- Mix pretzels, butter, and 3 T. sugar and press into a 13x9 pan. Bake at 400 degrees for 8 min.
- Blend cream cheese with 1 C. sugar.
- Fold in Cool Whip
- Spoon over cooled crust.
- Dissolve Jell-O in 2 C. boiling water.
- Stir in berries.
- Refrigerate for 10 min.
- Spoon Jell-O mixture over cream cheese.
- Refrigerate until set.
What are your summer traditional foods? Let me know so I can check them out! If you make this Strawberry Pretzel, leave me a comment or snap a pic and tag me in it on Instagram! I’m excited to see it!