4TH OF JULY PRETZEL SALAD

What’s this?  Is it a flag, or dessert?  Is it sweet, or salty (BOTH!) How can this be?

 My Italian mother passed along to me not just the love of baking, but the Italian gift of needing to feed people.  I can’t help it.  The gooier the better.   I stole this this recipe from her, adapted it a bit, and have been making it for Independence Day ever since.

I mean, what says Happy Birthday USA better than salad/dessert???

Here’s the deal:  The original recipe says to start with the pretzel layer and go up.   After time crunched fails where the Jello was too hot and I poured it over everything and then it sunk to the bottom and made the pretzels soggy, here’s what you do:

Take the Cool Whip out of the freezer and put in the fridge the night before you make this.

Take cream cheese out of fridge and put in your pocket to .

Make the Jello first.  Let sit and cool.

Turn on oven to 350.  Spray some Pam into your 9″x 13″ baking dish.

Put the butter into a pan on low to melt.  THEN crush the pretzels while the butter is melting, add the sugar to the pretzels, and pour butter over pretzels and sugar and mix round, until evenly distributed.  Pour into 9×13″ pan and press down evenly.

Bake at 350 for about 9 minutes and let cool.

Put the cream cheese in your mixer and make it creamy.  Add the sugar, mix, then fold in Cool Whip.  Spread onto the pretzel layer ( make sure it’s cool, and careful not to bring up the pretzels as you spread) put in the fridge (I’ve done the freezer too) for about 2 hours.

Before you’re ready to make the flag, slice your strawberries.  I had a little help with this.

Michael and the ever vigilant Jimmy by his side.

When the cream cheese layer has set, take out of the fridge and place sliced strawberries and blueberries on top of the cream cheese layer in an American flag pattern.  I recommend mushing the fruit into the cream cheese layer.  Otherwise when you pour the Jello on top of the fruit the fruit can float out of position.  If you look again at the pic at the top, that’s exactly hat happened down in the bottom right-hand corner.  Oh well……

Here is the pre-Jello fuzzy view.  I really need to learn how to take a picture!

I mushed as many blueberries into that square as would fit.  Maybe it really doesn’t look like stars are peeking through, but you I don’t think anyone is going to mistake this for the flag of Puerto Rico or anything.

Also appropriate for the upcoming Labor Day celebration, y’all.

Here’s what you’ll need:

For the crust:

1 1/2 C. pretzels (I like little pretzel sticks)

1/2 C/ unsalted butter, melted

1/4 C. sugar

For the middle:

8 oz. Cream Cheese, softened

1/2 C. sugar

1 8 oz. container Cool Whip

For the top layer:

Strawberries, sliced

Blueberries

Large box Wild Strawberry Jello

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