Ingredients
2 1/2 c. pretzels
1/3 c. margarine
3 Tbsp. sugar
8 oz. cream cheese, softened
2 c. boiling water
1 c. sugar
1 large container Cool Whip
2 (3 oz.) pkg. strawberry jello
2 (10 oz.) pkg. frozen sliced strawberries
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Coarsely crush pretzels. Add 3 tablespoons sugar; mix well. Bake in a 9 x 13-inch pan at 350° for 10 minutes. Cool completely. Cream the cheese and 1 cup sugar; blend well. Add Cool Whip, mixing well. Spread over cooled pretzel mixture. Dissolve the jello in boiling water; add frozen strawberries breaking up strawberries with a fork as your stir. Chill until slightly thickened. Pour over Cool Whip/cream cheese layer. Chill until set.