Culinary Cannabis

Strawberry pretzel Salad Story.docx

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Strawberry pretzel Salad Story

Hello Everyone!

Thanks for stopping by today to talk about one of those much loved childhood favorites that for some reason fell out of favor for a while.  I’m talking about that midwestern favorite Strawberry Pretzel Salad.  Only in the Midwest, would frozen whipped topping, a stick of butter and block of cream cheese be considered a salad.  In all honesty, this dish is sweet, even for a dessert.  

I have it on good authority (the editors at Southern Living magazine) that this will be the hot retro recipe for 2024.  I wasn’t asked, but I would definitely give this salad my vote for a dish to .bring back.

Who wouldn’t love the salty sweet pretzel crust, luscious strawberries and a fluffy whipped topping third layer. This recipe is also good with other fruit …I love it with peaches spiked a little fresh ginger.  It’s also amazing with blackberries or blueberries. You can also make this into a parfait.  Cook and crumble the pretzels, butter and sugar for the crust.  You can then assemble in layers in glasses or mason jars.

Strawberries and whipped cream remind me of my dad.  He always asked for a strawberry cream pie for his birthday.  One year my mom and I went all out…not only did he get strawberry cream pie, but he also got strawberry ice cream and a strawberry cake the next day.  Considering his birthday was 4 days before Christmas, a strawberry theme was a little challenging.  

Strawberry Pretzel salad recipe.docx

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Strawberry Pretzel ‘Salad’

6 oz package strawberry flavored gelatin

2 c boiling water

1 lb fresh strawberries, hulled and sliced

3 c crushed pretzels (do not use food processor – it will make the crumbs too fine.  You want some bigger chunks).  A rolling pin and zip top bag works well for crushing the pretzels

¼ c cannas sugar

8 oz melted butter

8 oz pkg cream cheese, room temp

½ c cannasugar

1 tub frozen whipped topping

1 t vasnilla extract

¼ c chopped pecans

Preheat oven to 350 F. Grease 9×13 casserole and set aside.

In a small bowl, pour boiling water over gelatin and stir until dissolved.  Set aside to cool.

In a large bowl, combine crushed pretzels, butter and sugar.  Press into bottom of prepared casserole.  Bake in preheated oven for 10 minutes.  Set aside to cool.

Once the pretzel crust is cool, spread sliced strawberries over crust.  Pour cooled gelatin over strawberries.  Refrigerate until firm.

With hand mixer, blend cream cheese, ½ c cannasugar  and vanilla extractuntil light and fluffy. Fold in whipped topping.  Spread over strawberries and gelatin.  Sprinkle with pecans and refrigerate for at least 2 hours before serving.

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As always with cannabis infused food start with a small serving till you learn your tolerance. Keep out of reach if children and pets.

Çulinarly yours in Cannabis, Mary Ann