I have to share this recipe with everyone. For those of you that have ventured over to Chocolate Angel, you know this salad all too well. This dish has made an appearance at Thanksgiving for over 25 years and for good reason. It’s delicious! Try it at home.
2 cups pretzels (crushed in food processor)
1 cup butter, melted
¼ cup sugar
Combine and press into 9×13 inch casserole dish. Bake at 375 degrees for 10 minutes. Let cool.
3 cups water
1 lg. pkg. strawberry Jell-O
1 sm. pkg. small strawberry Jell-O
2 cups fresh sliced strawberries or 1 pkg. frozen strawberries (thawed and drained)
Bring 3 cups of water to boil. Mix in Jell-O. Pour on top of crust and refrigerate for about 1 hour. Add strawberries to cover Jell-O and refrigerate again for another hour.
8 oz. cream cheese (softened)
1 lg. carton Cool Whip
½ cup chopped pecans
Mix cream cheese and Cool Whip. Spread over strawberry/Jell-O mixture. Sprinkle with chopped pecans and refrigerate again until ready to serve.