Tuesday, May 22, 2012

Strawberry Pretzel Salad

2 c. pretzels, crushed  (I ended up adding more to make it easier to spread on the bottom of the pan)
4 tbsp. sugar
1/2 - 3/4 c. butter, melted

8 oz. pkg. cream cheese, softened
1/2 c. sugar
8 oz. carton Cool Whip
1 lg. box strawberry Jello
2 c. boiling water
2 pkgs. strawberries (frozen), thawed and drained

Mix pretzels, 4 tablespoons sugar, and butter together; press into bottom of 9 x 13 inch pan. Bake at 400 degrees for 6 minutes; cool.

In mixing bowl, fold Cool Whip into cream cheese and 1/2 cup sugar. Spread over cooled crust.

Dissolve Jello into boiling water. Add strawberries to Jello and refridgerate until jello starts to set, stirring occassionally.  Once Jello is starting to set, stir and pour over cream cheese. Chill and let set. Cut into squares to serve.

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