Pretzel Salad

  • 2 2/3 cup mini pretzels
  • 3 tablespoons sugar
  • 3/4 cup melted butter
  • 1 package cream cheese
  • 1 cup sugar
  • 8 ounces Cool Whip
  • 2 cup boiling water
  • 1 large strawberry Jello
  • 1 pint frozen strawberries 

Crush pretzels.  Spread along bottom of 9x13 pan.  Mix sugar and melted butter and pour evenly over the pretzels.  Bake for 10 minutes.  Let cool completely.

Cream together cream cheese, sugar and Cool Whip.  Spread evenly on top of the cooled pretzel layer.

Mix together boiling water, Jello and strawberries until the strawberries are completely thawed and the mixture is completely mixed.  Refrigerate until it starts to thicken.  Check frequently.  Remove before it becomes solid.  Pour evenly onto cream cheese layer.  Put all in the refrigerator and chill until solid.