Allstar Strawberry Plants (Lot Of 10 Plants). 

Allstar produces high yields of very large, sweet, extra juicy berries in late mid-season, which is usually late spring and early summer, depending on when summer arrives in your area. As a Junebearer, the harvest season is concentrated over a few weeks, making it a good choice if you want to freeze or cook with a lot of berries at one time. Vigorous plants are resistant to verticillium wilt and red stele, and moderately resistant to leaf scorch and powdery mildew. Plant so that crown is just above soil level.

Light Full sun

Type June-bearing; perennial in zones 4 to 9

Plant spacing 18 inches apart

Plant size 8 to 10 inches tall, 18 inches wide

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Strawberry  Pretzel Jello Salad

Ingredients

    6 oz strawberry Jell-O
    2 cups boiling water
    2 1/2 cups salted pretzels, (measured before crushing)
    1/4 cup granulated sugar
    8 Tbsp unsalted butter
    8 oz package cream cheese, softened
    1/2 cup granulated sugar
    8 oz cool whip, thawed in the fridge
    1 lb fresh strawberries, hulled and sliced

Instructions

    Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
    Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.

    In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

    When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

    Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).