The Times - Serving Waitsburg, Dayton and the Touchet Valley

First, I have not made last week's soup recipe, because I had not picked up the garam masala spice, only to find out that my back alley neighbor has some she is willing to share so I will make the soup soon.

I have not made this recipe either, but will for the church potluck. I think this is an old recipe that has been around for a while. Some of the comments were that it is a tradition for Thanksgiving and/or Christmas gatherings. I would think also for a Valentine's get together.

They call it a salad, though I think it fits into the dessert category.

Go figure. I gave my left over pretzels from the party mix away so I'll have to pick up more of those.

INGREDIENTS:

2 c. crushed pretzels 1 (8oz) container frozen whipped topping, thawed

¾ c. butter 2 (3 oz) packages strawberry Jello

3 Tbsp white sugar 2 c. boiling water

1 (8 oz) pkg cream cheese 2 (10oz) pkgs frozen strawberries.

1 c. sugar

DIRECTIONS:

Preheat oven to 400 degrees.

Stir together crushed pretzels, melted butter, and 3 tablespoons sugar: Mix well and press mixture into the bottom of a 9 x 13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside and cool.

In a large mixing bowl, cream together cream cheese and 1 cup of sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water, stirring for about 2 minutes. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

MY NOTES: I think strawberry anything will be a refreshing taste in the winter.