During summer, everyone loves a berry filled dessert! Mulberries are beginning to ripen at our house and each day I grab a couple off the trees and throw them into my mouth like candy. I’ve already checked out the wild blackberries and slowly but surely they will be ready soon too. One of my favorite things to do during summer has always been berry picking. Last summer, I seen some people selling their berries on Facebook marketplace for nearly $40 a gallon! Talk about inflation, wow. I will definitely brave the thorns and the insects for my own.
A simple fun fact is strawberries are not really a berry in the botanical sense. In an attempt to not sound like science lesson we will leave it at that. Strawberries are a popular summer dessert ingredient. If you ask most people to name their favorite strawberry dessert, they will quickly respond with pretzel salad. It’s certainly my mother’s favorite. This is an easy version that can be used to create two 8x8 pans or a hefty 9x13 serving. If you have a summer recipe you would like to share, email email@example.com
Strawberry Pretzel Salad
2 c. pretzels, crushed
3/4 c. butter, melted
3 tbsp sugar
1 (8oz.) pkg cream cheese, softened
1 c. sugar
1 (8oz.)carton whipped topping, thawed
2 (3oz.)pkg strawberry gelatin
2 c. boiling water
2 (10oz) pkg frozen strawberries
Combine pretzels and melted butter, mixture will be crumbly. Spread into a 9x13 pan lightly sprayed with cooking spray, with hands, mash into pan. Bake at 350 for 8-12 mins until set. Remove from oven, set aside to cool. In large mixing bowl, cream together cream cheese and sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. 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.