Who isn't reminded of their childhood when you hear jello salad? At every holiday meal or special occasion when I was growing up, there was at least one jello salad. Usually including pineapple or fruit cocktail and if we were lucky some whipped cream. As an adult, I only think of jello as food we eat when we are sick or recovering from dental surgery. I can't remember the last time I made a jello salad. When I saw this week's Club Baked recipe was Strawberry Jello Salad, I was intrigued. Really, the Baked Explorations authors are including a jello recipe in their cookbook? Baked Explorations features classic American dessert recipes the authors chose from their journeys across the United States.
The recipe calls for making this is a 9 x 13 pan. Since it's just the two of us, I didn't really want a big pan of jello. I decide to make this in individual servings. I made 1/4 of the recipe, with a little extra on the cream cheese layer and ended up with 4 servings. I baked the pretzel mixture in the oven till crispy and the sprinkled it in the bottom of the glass. It worked out perfectly and is much easier than cutting individual servings.
If you're looking for a salad for a family gathering, give this one a try. It's a wonderful mixture of sweet, salty and creamy. I would like to make this with pudding instead of jello, maybe chocolate? For sure a chocolate version could be served at a holiday dinner for my husband's family, they love to call anything with whipping cream and pudding a salad.
You'll find the recipe at Gloria, The Ginger Snap Girl's blog. If you'd like to see what the other members of Club Baked did with this salad, you can find those links here! Next up for Club Baked, Oatmeal Chocolate Chip Cake.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.