If you read my previous post about Easter, you'd know that we observed lent by giving up desserts. It's times like these when I'm so happy that I'm from the Midwest where our definition of "salad" is quite loose.
My mom's Strawberry Jello Salad is one of those recipes that steals the show at every family event. It's salty and sweet which is my favorite mix of flavors (e.g. salted caramel anything) and we made it often during the 40 day period of austerity.
I know some people might think I cheated, but in the Midwest this would seriously be served with the meal as a side dish, and we would have something else (equally as sugary) for dessert.
That's just how awesome we are.
I'm not a food blogger but I do plan on sharing recipes that are near and dear to my heart. This is in my top ten - easy and oh so good - perfect for motherhood. And because I'm nursing twins right now, I don't mind splurging on...salads. I figure this is the last time in my life I won't have to care about my caloric intake.
So why did I attempt to give up desserts in the first place?
Honestly I don't really know. Mark would say that's just what I do. I find ways to unnecessarily suffer. But as you can see from the pictures below, I didn't suffer too much.
Here are some pictures of the process and the full recipe is at the end.
First off, every good salad starts with some pretzels. We recommend using Snyder's Butter Snaps because it's always a good idea to infuse butter where butter can be infused.
Add some sugar.
And again, more butter infusion. Remember to get "salted" butter. There is no worse offense than mistakenly buying unsalted butter.
Don't you wish you grew up in the Midwest?
Next up: the cream cheese, cool whip layer.
Then the strawberry jello and frozen strawberries.
And voila! The perfect salad for your midweek, Midwestern inspired Lenten feast.
Such restraint I have, seriously.
Strawberry Pretzel Jello SALAD
- 2 cups crushed pretzels (Snyder's Butter Snaps)
- 3 tbsp. sugar
- 3/4 cup melted butter
- 6 oz. cream cheese
- 8 oz. cool whip
- 3/4 cup powdered sugar
- 1 16 oz. bag of Dole All Natural Whole Strawberries
- 6 oz. box of Strawberry Jello
- 2 cups boiling water
Set strawberries, cool whip and cream cheese out to thaw. Mix jello and boiling water - let gel in refrigerator.
Combine crushed pretzels, sugar and butter. Pat onto 9 x 13 pan. Bake at 350 for 15 minutes and let cool.
Mix cream cheese, cool whip and powdered sugar together and spread over cooled crust. When jello is almost totally gelled, mix in strawberries and spread over cream cheese layer.
Chill and serve.