Wednesday, November 26, 2008

Recipe - Mystic Salad

Happy Thanksgiving to all!

We're going to my daughter-in-law's family's get-together, just 20 minutes away.

Here is what I made tonight to take. This is a big deal because I don't cook much. I used to take this to pot lucks when my kids were little, and everyone always loved it. I don't have my old recipe anymore but was delighted to find it online.

It's called "Mystic Salad" because no one can ever guess what the pretzels are. Everyone always thinks the pretzels are nuts. :)

Mystic Salad
12 servings

2 c. crushed pretzels
3 tbsp. sugar
3/4 c. butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
4 tbsp. drained, crushed pineapple
1 (8 oz.) container Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries

Mix 2 cups crushed pretzels (put them on a cookie sheet between 2 pieces of waxed paper and roll them with a rolling pin), 3 tablespoons sugar, and butter. Spread in the bottom of a 12" x 8" glass baking dish (you will put the other layers on top). Bake at 400 degrees for 8 minutes to melt the butter. Take out of the oven and set aside to cool.

In a bowl, mix cream cheese, 1 cup sugar & 4 tablespoons drained crushed
pineapple. Fold in 1 medium container Cool Whip. Spread on top of the pretzel mix.

In another bowl, dissolve strawberry Jello in 2 cups boiling water. Add 2 (10 ounce) packages of sliced strawberries. Let Jello stand 10 minutes, then layer on top of salad. Refrigerate overnight or for several hours before serving.

Bon appetit!

1 comment:

Ria said...

Oh Judith, that salad looks very sumptuous! I feel like having one =)

How are you these days? Holidays are coming and I can't wait to see more of your projects... You never cease to be a source of great inspiration =)