Strawberry Pretzel Salad
(I’ve made this many, many times, but my daughter-in-law, Sharon Collie Smith, makes this dish better than I do. I ask her to make it for me, and she does.)
2 cups crushed pretzels
1 tablespoon sugar
3/4 cup butter
1 cup sugar
2 8-ounce packages cream cheese (room temperature)
1 small container frozen whipped topping
1 large strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
Preheat oven to 350°.
First, mix first three ingredients well and press into a 9×13 baking dish to form a crust. Bake 8 minutes in a 350° preheated oven. Cool completely.
Secondly, cream together sugar, cream cheese and frozen whipped topping. Spread over the cooled crust.
Lastly, dissolve strawberry gelatin in boiling water. Add frozen strawberries. Mix well. Chill until thickened. Pour over the cream cheese layer. Chill and serve.