It’s Teacher Appreciation Week!
I love the teachers and staff at my kids school. They are a special group of people. I just can’t say enough about how much they do for the kids. They not only teach them reading, writing, math, etc. in ways that make them want to learn, but They teach them respect and what it means to be part of a community. They teach them kindness and compassion by leading by example.
Every year we celebrate our teachers and staff with raffles, a teacher wish list and a potluck lunch given by the PTO. Every year I get a call to make this salad. Which isn’t really a salad at all.
The first time I made this, I got the look. You know, the scrunched nose, raised eyebrow look? One bite of this salty, sweet, buttery crunchy base covered by a layer of sweetened cream cheese and sweet strawberry, pineapple Jell-o topping and they were believers. I love how the cream cheese creates a barrier from the Jell-o so the crust doesn’t get at all soggy. This is yummy stuff folks.
If you haven’t tried this dessert, unscrunch your eyebrows and give it a go. It’s easy, delicious, light and refreshing.
Oh yeah, and remember to take a moment to thank a teacher this week.
- Strawberry Pretzel Salad
1 8-ounce can crushed pineapple
2 cup boiling water
2 10-ounce packages frozen strawberries
2 3-ounce packages strawberry gelatin dessert mix
1 8-ounce container Cool Whip
3/4 cup sugar
1 8-ounce package cream cheese
3 tablespoon sugar
3/4 cup melted butter
2 cup crushed pretzels
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9×13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip, and spread over the cooled crust. Make sure you bring it all the way to the edges so the Jell-o layer doesn;t seep to the crust and soggy it all up. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple. I take a potato masher to this to break up the big berries a little. Pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of Cool Whip, or as is.
Recipe courtesy of Paula Deen