Salty and sweet.
Crunch and creamy smoothness.
This is truly an American obsession. We like things mixed up. In Italy people turn their noses up at our weird foods, then proceed to ask for seconds. And thirds.
There is no Jello in Italy. They don't have frozen strawberries either. I made this dish one Thanksgiving out of necessity. After all, Thanksgiving tradition in our family REQUIRES it. Period. My subsequent making-due with what I could find resulted in an all natural mixed berry version. A well-known doctor was our guest. As I explained my dish to the Italians present they all turned up their noses as I'd predicted. The good doctor was brave and tried it, and pronounced it inedible. To which I, astounded, tried to convince the others to at least try it! They didn't. Later the doc cornered me and scolded me for ruining her effort to keep the whole dish to herself! The others had seen her getting seconds and thirds, caught her deception and finished the dish. Too funny.
Pretzel Salad
2c thin pretzels, crushed3 tbsp sugar
3/4c melted butter
Mix all in a 13x9 glass dish and bake 7-8 min 400 or till lightly browned. Cool completely (or your cream cheese won't spread!)
1c sugar
8oz cream cheese
3 cups whipped cream
Mix and Top crust when cooled.
20-24 oz froz sliced strawberries or other berries
1x6oz strawberry jello and 2 cups boiling water, OR 2 cups currant juice and 3 tsp powdered gelatin
Boil water. Add jello. Mix till dissolved. (OR heat currant juice and add gelatin to dissolve.) Take off heat, add frozen berries. Break up berries and stir till melted and pour over cream cheese.
Cover with plastic wrap.
Chill 3-4 hours. Cut in squares.
One 13x9 recipe will feed a family of 5...because we eat it as a salad and then as a dessert!
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