Strawberry Pretzel Jello Salad

• FOR THE BOTTOM:
• 2 Tablespoons Melted Butter
• 2 Tablespoons Sugar
• 2 cups Crushed Pretzels
• _____
• FOR THE FILLING:
• 16 ounces, weight Cream Cheese
• 8 ounces, weight Cool Whip
• 2 Tablespoons Sugar
• _____
• FOR THE JELLO:
• 5/8 ounces, weight Large Strawberry Jello Mix (regular Or Sugar Free)
• 16 ounces, weight Sliced Frozen Strawberries In Syrup

1. Mix butter and sugar together and mix in with crushed pretzels, bake in a 13x9 inch baking dish at 350 degrees F for 10 minutes. Then remove from oven and allow to cool in the pan.
2. Cream together cream cheese, Cool Whip and sugar.
3. This is the tricky part, slowly spread above mixture on top of cooled pretzel mixture. Ensure that all the edges have been sealed. Place in the refrigerator while mixing the next step.
4. Prepare Jello according to package instructions. Next drain syrup from strawberries and set aside. Add strawberries to Jello. (If you want you can add about 2 Tablespoons of the strawberry syrup to the Jello but it may not set up as well.) Mix the strawberries and Jello together and slowly place on top of cream cheese mixture. I usually place the dish on a rimmed cookie sheet so that the Jello doesn't spill on the way to the fridge. Refrigerate until set. I make this the night before I need it to ensure the Jello is completely set.

butter, sugar, pretzels, filling, weight cream cheese, sugar, jello, strawberry jello mix, frozen strawberries

Taken from tastykitchen.com/recipes/salads/strawberry-pretzel-jello-salad/ (may not work)