Judy’S Strawberry Pretzel Salad

• 1-1/2 cup Crushed Pretzels
• 4-1/2 Tablespoons White Sugar
• 3/4 cups Melted Butter
• 1 cup White Sugar
• 2 packages (8 Oz Packages) Cream Cheese
• 1 tub 8oz Tub, Whipped Topping (like Cool Whip), Thawed
• 1 package 6 Ounce Package, Strawberry Flavored Gelatin
• 2 cups Boiling Water
• 1 tub 16oz Tub, Frozen Strawberries With Sugar, Keep Frozen

1. Preheat oven to 350 F.
2. Mix together the pretzels, the first amount of sugar and the melted butter in a bowl. Press into the bottom of a lightly greased 9x13 pan. Bake for only 10 minutes. Remove from oven. Set aside to cool completely.
3. In a medium bowl, beat the second amount of sugar and the cream cheese until smooth. Fold in the whipped topping then spread evenly over the cooled crust. Cover whipped topping to the edge of the crust, so that your gelatin won't get into the crust later. Refrigerate until set, about 30 minutes.
4. 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 an hour.

pretzels, white sugar, butter, white sugar, cream cheese, gelatin, boiling water, sugar

Taken from tastykitchen.com/recipes/salads/judye28099s-strawberry-pretzel-salad/ (may not work)