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You Asked For It

Pretzels, Jell-O mingle to set taste buds a-tingle

By ELLEN FOLKMAN
Published September 27, 2006

Many readers enjoy the strawberry pretzel salad requested by Arlene Tracht. Some readers call it different things like strawberry Jell-O crunch or pretzel Jell-O, but for the most part they are the same. Some add crushed pineapple or pineapple juice to the recipe. Some use fresh strawberries while others use frozen.

It's a recipe that has come from other areas. Beverly Burton's recipe came from an aunt in Indiana, while Janet Proper got it from a sister in New York.

Some readers use salted pretzels, while others use unsalted. That is probably a taste or dietary preference. Some like the pretzels finely crushed, while others like a more coarse texture. Dolores Heinrich says it keeps for 1 week in the refrigerator, and Mae Bissonette spreads additional Cool Whip on top. Irene Churchill shares a cherry strawberry version.

Readers are divided on how to serve this treat . . . as a salad, side dish or dessert.

For: Arlene Tracht of Tarpon Springs

From: Arlene Phillips of Largo, Elizabeth Keber of Spring Hill, Charlotte Parrish of Largo, Janet Proper of Dunedin, Dorothy White of New Port Richey, Marion Behm of Dunedin, Beverly Burton of Clearwater, Robert Treur of Hernando, Dolores Heinrich of Treasure Island, Mae Bissonette of Seminole, Karen Kennedy of Tarpon Springs, Paula Holcombe of Palm Harbor and many others

Recipe: Strawberry Pretzel Salad

STRAWBERRY PRETZEL SALAD

Crust:

1½ cups crushed pretzels

1 stick butter, melted

2 tablespoons sugar

Filling:

1 8 oz. container Cool Whip

1 cup sugar

1 (8 oz.) package cream cheese

Topping:

2 (3 oz.) packages strawberry Jell-O

2 cups hot water

2 (10 oz.) packages frozen strawberries

FOR CRUST: Mix pretzels, butter and 2 tablespoons of sugar and pat into 9- by 13-inch pan. Bake 10 minutes at 350 degrees. Cool.

FOR FILLING: Combine sugar and cream cheese with a mixer until smooth. Fold in Cool Whip and pour over cooled crust.

TOPPING: Dissolve Jell-O in hot water. Add strawberries. Let stand until mixture thickens. Pour over filling and refrigerate.

*   *   *

For: Arlene Tracht of Tarpon Springs

From: Irene Churchill of Largo

Recipe: Cherry Strawberry Pretzel Jell-O

CHERRY STRAWBERRY PRETZEL JELL-O

2 cups crushed pretzels (about 4 cups uncrushed or 6 oz.)

³/₄ cup melted butter

¹/₄ cup sugar

1 (8 oz.) container Cool Whip

1 cup sugar

1 (8 oz.) package cream cheese, softened

2 (3 oz.) packages cherry Jell-O

1 (16 oz.) package frozen sweetened strawberries

1 cup boiling water

For crust, combine pretzels, butter and sugar. Press into a 9- by 13-inch baking dish and bake at 350 degrees for 10 minutes.

Cool to room temperature.

White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust.

Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries. Chill until partly set (about 1 hour) and spread over white layer.

Chill until set and serve.

Serves 10-12.

*   *   *

For: Arlene Tracht of Tarpon Springs

From: Lisa Brungart of Largo, Shirley Buttacavoli of Holiday and Bobbie Tennant of Tampa

Recipe: Pretzel Salad

PRETZEL SALAD

2²/₃ cups crushed pretzels

1½ stick butter, melted

1 (8 oz.) package cream cheese, softened

1 cup sugar

1 (8 oz.) container Cool Whip

2 (10 oz.) packages frozen strawberries, thawed

1 (20 oz.) can crushed pineapple

1 (3 oz.) package strawberry gelatin

Combine the crushed pretzels and melted butter in a bowl and mix well. Press over the bottom of a 9- by 13-inch baking dish. Bake at 350 degrees for 10 minutes. Let cool. Beat cream cheese and sugar in a mixing bowl until well blended. Fold in the whipped topping. Spread over pretzel layer.

Drain the strawberries and pineapple and reserve juice. Add water to the reserved juice to measure 2 cups. Heat the juice mixture in a small saucepan; do not boil. Transfer the heated juice to a bowl. Dissolve the gelatin in the juice. Chill until almost set. Stir in the strawberries and pineapple. Pour over the cream cheese layer. Chill until set.

Yield: 12 servings

*   *   *

Recipe requests

Kelly Cook is looking for two recipes, one for red sangria and the other for white sangria.

You Asked For It is a reader mail column. Send requests to You Asked For It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified September 26, 2006, 12:46:14]