Strawberry Pretzel Jello Salad
On rare occasions, my blogs overlap. My other blog, Cardinal Girl, is dedicated to the St. Louis Cardinals, and I sometimes do book reviews. I came across “Cooking with the Cardinals” – a cookbook from 1985 chock full of recipes by the Cardinals and their wives. Luminaries in the book include Whitey Herzog, Ozzie Smith, Willie McGee…and Tom Lawless.
While not the most famous Cardinal of the era, Tom did contribute one of the best recipes in the book: the iconic Strawberry Pretzel Salad. This recipe had been in my mom’s recipe box for many years, and it’s a dish I’ve made quite a few times over the years and seen at many Midwestern gatherings.
This one’s good enough for me to include the recipe.
2 2/3 cups crushed pretzels
3/4 cup margarine, melted
3 tbs sugar
3/4 cup sugar
1 pkg (8 oz) cream cheese
1 8 0z pkg Cool Whip
2 pkgs (3 oz each) strawberry jello
2 cups boiling water
1 pint frozen strawberries, with juice
Mix pretzels, margarine and 3 tbs sugar. Press on sides and bottom of a 9 x 13 pan. Bake 10 mins at 350 degrees. Cool. Cream 3/4 cup sugar with cream cheese; add Cool Whip and mix thoroughly. Spread on top of cooled pretzel crust. Dissolve jello in boiling water. Cool. Add strawberries and juice. Pour on top of cream cheese mixture. Refrigerate until set.
People are skeptical, but they can’t help but be bewitched by the sweet/savory combo of the pretzel crust, the cream cheese, Cool Whip, and strawberry jello. And lots of sugar. Even jello haters are converted by this one, I promise ya.
While most famous during his career as a player for being the only player traded for Pete Rose, Tom Lawless has gotten involved in management since retiring and is now managing one of the minor league teams here in SoCal – the Lancaster Jethawks.