Recipe: Pretzel Salad for Teresa

Pretzel Salad

Crust:
9 oz. package of pretzels
3 tablespoons white sugar
1 3/4 cube butter or margarine

Filling:
1 (8 oz.) package cream cheese
1 cup white sugar
1 (8 oz.) package cool Whip (or equivalent whipped topping)

Topping:
1 large package strawberry Jell-O (or equivalent flavored gelatin)
2 cups hot water
2 ten oz. packages of frozen strawberries

Make crust first. Start by crushing the pretzels either in blender or food processor. Add 3 tablespoon sugar. Mix fine pretzels and sugar with 1 3/4 cube melted margarine. Press in a glass 9 x 13 container and bake at 375 for 8 minutes. Cool well.

Add the filling. Mix cream cheese with one cup sugar. Mix well. Add the Kool Whip and pour over the cooled crust.

Mix the Jell-O with hot water (do not add the cold water as you normally do to the Jell-O) add the frozen strawberries. When cool, pour over the filling and refrigerate until time to serve.