Living 2 Eat |

 It has probably been about 15 years since I last ate Susan’s Pretzel Salad, but I can tell you that it is beyond wonderful.   In fact, I am going to make it this weekend and eat the entire thing myself!

Susan is a dear friend to my family and the Godmother to my oldest nephew, Mason.    We originally met Susan, Jimmie and Josh about 20 years ago when my sister (Brundi) entered the Miss Florida T.E.E.N. Pageant.   At that particular time, Susan and family lived in the West Palm Beach area and would invite us over for a home cooked dinner during our college days.   Southern hospitality at its finest.

Today, Susan is as pretty as ever, still has a great big Southern smile, and loves her grandchildren.  Although the Starling family does not see Susan very often, we know she is only a phone call away if needed.  

Susan… we love you and miss you!  And Living2Eat.com thanks you for sharing your award winning recipe!

                             Susan’s Pretzel Salad

 2 c. crushed pretzels         

1 c. sugar

3 tsp. sugar                                                     

1 lrg. pkg strawberry Jell-O

¾ c. melted butter                                          

2-10oz pkg partly thawed frozen strawberries

1-8oz pkg cream cheese (room temp)            

2 c. boiling water

1-12oz pkg Cool Whip

Crush pretzels in processor (or pound in Ziploc bag with mallet).  Mix pretzels, 3 tsp sugar and butter.  Press into 9 x 13 inch pan. Bake @ 400° oven for 8 minutes.  Cool.

Beat softened cream cheese with 1 cup of sugar.  Fold Cool Whip into mixture. Spread over cooled crust.  Cover and refrigerate.  Mix Jell-O with boiling water; stir until dissolved.  Stir in strawberries and let set until partially jelled.

Pour on top of Cool Whip mixture and chill until set completely.