Strawberry Cream Cheese Pretzel Salad

• Produce

  • 1 qt Strawberries

• Baking & Spices

  • 1 8 oz. container Cool whip
  • 19 tbsp Sugar

• Snacks

  • 2 cups Pretzels

• Dairy

  • 3/4 cup Butter
  • 2 8 oz. packages Cream cheese

• Desserts

  • 1 6 oz. package Strawberry gelatin

• Liquids

  • 2 cups Water

Found on neighborfoodblog.com

Ingredients

• 2 cups crushed pretzels
• 3 Tablespoons sugar
• ¾ cup butter, melted
• 2 8 oz. packages cream cheese, softened
• 1 cup sugar
• 1 8 oz. container Cool Whip
• 1 qt. strawberries, sliced
• 1 6 oz. package strawberry gelatin
• 2 cups boiling water

Directions

• Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
• In a large bowl mix together crushed pretzels, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes or until just beginning to brown. Remove and let cool.
• Meanwhile, beat cream cheese and 1 cup of sugar together using an electric mixer or handheld electric beaters. Beat on high until smooth and creamy. Fold in cool whip. Spread mixture over the cooled crust. Lay sliced strawberries on top of the cream cheese in whatever pattern you would like. Refrigerate until ready to use.
• For the jello, stir boiling water into the gelatin mix for about 2 minutes, or until powder is completely dissolved. Pour the mixture over the cream cheese layer and refrigerate until firm--at least 3 hours or overnight. Serve within 1 day.