Strawberry Pretzel Salad
from maw752
Prepare
Crust Ahead of Time:
2 - 1/4 cups crushed pretzels
1/3 cup, + 2 tablespoons sugar
1 Cup, + 2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Mix together
the crushed pretzels, sugar and melted butter. Press into bottom of a 9x13" pan.
Bake for 10
minutes, or lightly toasted. Set aside to cool completely.
Filling:
1-1/2 cups white sugar
3 (8oz) pkgs. cream cheese
1-1/2 (8oz) containers frozen whipped topping, thawed
1-1/2 (6 oz) pkgs. strawberry flavored gelatin
3 Cups Boiling Water
1-1/2 (16 oz) pkgs. frozen strawberries
In a medium bowl beat remaining sugar and cream cheese until smooth. Fold in
whip topping. Spread evenly over the cooled crust. Refrigerate until set, about
30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen
strawberries, and stir until thawed. Pour over cream cheese mixture in pan.
Refrigerate until completely chilled, at least 1 hour.
Note:
I
found that I had too much liquid for the pan size (9x13) I was using, so I used
slotted spoon to be sure I got all the frozen strawberries on top of cream
cheese mix, then added what gelatin juice I could to it. I had some left over.
