Across the state at our communities we are making time for tea to celebrate! We are planning these tea parties to toast our excellent communities and the residents, staff and families that make them so special. In honor of this Tea Time, this week the blog will feature a recipe that is a must for your party menu. Many thanks to Donna Burch the daughter of our resident Opal Newsome for sharing this delicious recipe with us.
STRAWBERRY PRETZEL SALAD
2 C. pretzels, coarsely crushed ¾ c. melted butter or margarine
3 T. sugar (for crust) 1 (6-oz.) pkg. strawberry Jello
1 c. sugar 2 (10-oz.) pkgs. Frozen strawberries
1 c. boiling water
1 (8-oz.) ctn. Cool Whip
1 (8-oz.) pkg. cream cheese, softened
Mix crushed pretzels, butter and sugar; press into bottom of a 9X13-inch pan. Bake at 400 degrees for 8 minutes. Cool completely. In another bowl beat cream cheese and sugar until well blended. Stir in carton of Cool Whip. Then spread onto cooled crust. Dissolve Jello in 1 cup of bowling water. Then stir in strawberries and let stand 10 minutes. Pour this mixture on top of cream cheese mixture in pan. Chill in refrigerator. Makes about 12 servings.
Pictured are Mr. Charles Burch, our resident, Mrs. Opal Newsome and her daughter Mrs. Donna Burch