Pretzel Salad

• 2 c. pretzels, coarsely chopped
• 3/4 c. melted oleo
• 3 Tbsp. sugar
• 1/2 c. chopped pecans
• 1 large box strawberry Jell-O
• 2 (10 oz.) pkg. frozen strawberries
• 8 oz. sour cream
• 1 c. sugar
• 8 oz. Cool Whip
• 8 oz. cream cheese

1. Mix the pretzels, oleo, 3 tablespoons sugar and pecans.
2. Place in a 9-inch pan.
3. Bake at 400u0b0 for 8 minutes.
4. Beat the cream cheese, sour cream and sugar; fold in Cool Whip.
5. Spread on top of pretzels and layer when cool.
6. Mix strawberry Jell-O in 2 cups of boiling water.
7. Add frozen strawberries (do not thaw before adding), or 1 quart of fresh strawberries may be used.
8. After strawberries thaw in Jell-O mixture, let set until thickened. Pour over cream cheese layer.
9. Chill; cut into squares.

pretzels, oleo, sugar, pecans, o, frozen strawberries, sour cream, sugar, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639801 (may not work)