Strawberry Pretzel Salad
2 1/2 cups crushed pretzels or pretzel crackers (I use Flipside pretzel crackers)
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 16-ounce Cool Whip (divided – 8oz for filling/8oz for garnish)
1 6-ounce package Strawberry Jello
2 cups boiling water
1 -16 ounce bag frozen sliced strawberries
Cool Whip for garnishing
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9X13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.
1st Layer: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm.
2nd Layer: Add 2 cups boiling water to Jello; mix well, cool. Add frozen strawberries to jello. Cool Jello mixture to egg white consistency. Pour over cream cheese layer.
Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.