Strawberry Pretzel Salad

If there is one thing My People love it's a Jell-O salad...there is rarely a family gathering that does not involve some sort of Jell-O concoction and even the non-Jell-O lovers in the crowd seem to enjoy this particular recipe. Strawberry Pretzel Salad is a favorite of my husband and cousins for sure (they usually get their own pan)!

Strawberry Pretzel Salad

Makes one 13 x 9 inch pan

2 cups crushed pretzels*

3/4 cup melted margarine

3 Tbsp sugar

6 oz box Strawberry Jell-O

20 oz frozen strawberries

2 cups water

8 oz cream cheese

4.5 oz Cool Whip

1 cup sugar

Pretzel Crust Layer

• Preheat oven to 400.
• Mix together melted butter, pretzels, and 3 Tbsp of sugar and pour into 13 x 9 inch pan.
• Bake for 8 minutes (be careful not to over-bake).
• Allow to cool.

Strawberry Layer (Part 1)

• While pretzels are cooling, bring water to a boil in a medium sauce pan, then dissolve in the Jell-O.
• Continue stirring and mix in frozen strawberries.
• Set in the fridge while you prepare the cream cheese layer. (You don't want this to fully set-up, but you want it to not be a liquid when it goes on top of the cream cheese layer.)

Cream Cheese Layer

• Using a stand or hand mixer, combine Cool Whip, cream cheese, and 1 cup of sugar.
• Spread in an even layer over cooled pretzel crust.
• Place in the fridge for a few minutes to cool.

Strawberry Layer (Part 2)

• Stir the Jell-O and strawberry mixture and then spread on top of the cream cheese layer.
• Cover and refrigerate until ready to serve.

This is best made the day before you want to serve.

* I use Synder's of Hanover Thins...anything but the small rods works well