Recipe: Strawberry Pretzel Salad

Originally posted on TKL 6/16/97 by Betsy, TKL:

Strawberry Pretzel Salad

4 cups petite salted pretzels -- crushed
3/4 cup butter (1 1/2 sticks) -- melted
3 tablespoons sugar
1 8 oz pkg cream cheese -- softened
1 cup sugar
3 cups Cool Whip (whipped cream topping) -- thawed
2 cups water -- boiling
6 oz Strawberry Jello -- unprepared
1 10 oz box frozen strawberries

Preheat the oven to 350 degrees F. Combine the
melted butter, 3 T sugar and crushed pretzels. Press mixture into a 13x9x2" baking
pan and bake for about 8 minutes. Cool crust. In a large bowl, beat cream
cheese and the remaining 1 cup sugar; fold in Cool Whip. Spread on cooled
pretzel crust. Dissolve the jello in 2 cups of boiling water. Add frozen
strawberries and stir until fruit has separated; place jello in the refrigerator for
about 12-15 minutes until it starts to set. Pour jello mixture over cream
cheese layer. Return to the refrigerator to set and chill for several hours
before serving.

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