Shortcuts: Mom would be proud of this strawberry dessert

This time of year flocks of travelers migrate across the country visiting their hometowns and congregating at family reunions. We gather around tables that abound with food made from family favorite recipes and reconnect with loved ones. It's a great time to collect new dishes and share old ones.

A personal favorite from my mother's collection is Strawberry Pretzel Crust Dessert. I discovered her handwritten original recipe and nostalgia inspired me to make it directly.

Remember the days when Jell-O showed up weekly on the dinner table? This layered dish is considered a dessert but passes as a side when served with baked ham or barbeque. The salty-sweet pretzel crust complements pies like chocolate cream or fresh strawberry as well. Hold on to this simple crust recipe for future use. The first time I tasted it, I was certain it had been made with roasted pecans!

Pretzels, chocolate, caramel and pecans unite in these quick-as-a-wink Rolo Turtles. Lake Ridge neighbor, Camille Ross, snatched this recipe recently at her husband's family reunion in Berkely Springs, West Va., and was eager to share it with me. Lookout! It's dangerous having these chocolaty, chewy, crunchy treats within reach!

MOM'S STRAWBERRY DESSERT CRUST

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar

Mix together and press into 9-by-13-inch pan. Bake in 350 F oven for 8 minutes; cool completely.

FIRST LAYER:

1 (12-ounce) Cool Whip, thawed

1 (8-ounce) cream cheese, room temperature

1 cup sugar

Blend ingredients and spread on cooled crust.

TOP LAYER:

1 (6-ounce) strawberry Jell-O

2 cups hot water

1 (10-ounce) carton frozen strawberries

Dissolve Jell-O in hot water, mix in frozen strawberries, stirring until they thaw and mixture thickens slightly. Pour over cream cheese layer. Refrigerate at least overnight. (Option: Put a layer of sliced bananas over cream cheese before pouring on Jell-O.)

ROLO TURTLES

16 mini-pretzels, traditional twists or squares

2 (1.7-ounce) rolls Rolo chocolate caramel candies (8 in a roll*)

16 pecan halves

*It saves time using 8-count rolls because caramels are not individually wrapped (as they often are when bought in bulk). This also limits the amount of tempting treats you have at one time!

Preheat oven to 200 F. Place pretzels on baking sheet. Top each pretzel with one Rolo cup. Place in preheated oven for 2 minutes. Remove from oven and immediately press a single pecan half into each soft caramel, pushing down gently. Cool on baking sheet then "pop" candies off and store in cool place.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO" is available at Mom's Apple Pie in Occoquan. She can be reached at makauchak@comcast.net.