About Me

My photo
I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

Search This Blog

Friday, March 12, 2010


My mother's sister, Nan Vance Hamwey, made this shimmering strawberry salad every Christmas for us and I always felt like I could eat the whole thing. The contrast between the pretzel crust, the cream cheese/Cool Whip layer, and the strawberry/jello layer, topped off with sour cream and pecans none the less, makes it very special at any time on your own table.

1 cup crushed mini pretzels
3/4 cup sugar, divided
1/2 stick butter, melted
cooking spray
1 8oz. pkg. cream cheese, softened
1 teaspoon vanilla
1 (8oz.) Cool Whip, thawed
1 (6oz.) pkg. strawberry jello
2 cups boiling water
2 (10oz.) pkgs. frozen strawberries in syrup, thawed
1 (16oz.) sour cream
1/2 cup pecans, chopped and toasted

Combine crushed pretzels, 3 tablespoons sugar, and melted butter. Press mixture into a 9X13 pan that has been lightly sprayed with cooking spray. (Mixture will be crumbly.) Bake at 350 degrees for 15 minutes then allow to cool completely.

Beat cream cheese, 5 tablespoons of sugar and vanilla at low speed of an electric mixer until sugar dissolves. Fold in Cool Whip; spread over pretzel layer.

Stir together jello and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until just partially set. Spread over cream cheese layer, cover and chill for 8 hours or overnight.

Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with the pecans. Store in refrigerator.
Serves 12 to 15

"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."~Judith Olney

No comments:

Post a Comment