I had these yummy, light and healthy new chicken dish I cooked for my friend Laurie’s birthday last week. I realized tonight that in a quick moment at my nephews game yesterday I deleted all my photos. So, no chicken for you today!
My grandmother always made this whipped strawberry jello and cool whip salad for special occasions. For many growing up, the salad was the classic Strawberry Pretzel Salad. When I saw this version I thought it was so cute I wanted to give it a try.
It is salty, sweet, creamy and refreshing all in one bite. Served in little jars it makes this an great dish to bring to picnics or the beach. I am thinking of making a trip to the Hollywood Bowl just so I can bring these along.
This is my favorite tool to forming the crusts. I also use it to form mini pies in mini muffin tins.
This little funnel is also a handy tool in the kitchen. You can fill the jars without a mess. I used mascarpone cheese but you could easily substitute cream cheese. You can easily lighten this dish by making it with light butter spread, sugar free Jello and reduced fat cream cheese.
What was your family go to salad at family dinners? Leave a comment below. Are you on Pinterest? Follow me and see what I am making not only here but for Betty Crocker and Pillsbury.
Strawberry Pretzel Salad adapted from My Baking Addiction
- 1 cup crushed salted pretzels
- 2 tablespoons white sugar
- 5 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 8 ounce mascarpone cheese room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup container Cool Whip Light thawed
- 1 3 ounce package strawberry flavored gelatin
- 1 cups boiling water
- 1 cups strawberries sliced
Preheat oven to 350 degrees F.
Combine the pretzel crumbs, 4 tablespoons sugar and melted butter in a mixing bowl. Stir with a fork until the butter is fully incorporated into the pretzel crumbs.
Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press the crumbs gently into the bottom of the jars.
Place the jars onto a baking sheet. Bake for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.
Beat the sugar, cream cheese and vanilla in a bowl until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.
Stir together the gelatin mix and boiling water in a medium size bowl. Stir in strawberries. Place the bowl into the refrigerator for about ten minutes. This will allow the gelatin to firm up a bit. Evenly spoon the gelatin between each the jars. Place jars back into the refrigerator for at least 1 hour. Serve chilled. Top with Cool Whip and fresh strawberries.