Pretzel Salad

 

2 cups coarsely crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
8 ounces cream cheese
3/4 cup sugar
small container of whipped topping
1 6-ounce package strawberry Jell-O
2 cups boiling water
2 pints strawberries, washed, cleaned and sliced

Combine pretzels, margarine and 3 tablespoons sugar and flatten into a 9-by-13-inch pan. Bake 8 to 10 minutes in a 400-degree oven. Cool.

Beat cream cheese and 3/4 cup sugar until creamy. Add whipped topping to mixture. Spread over the pretzels. Seal all the edges. Refrigerate until firm.

Combine Jell-O, 2 cups boiling water and strawberries and refrigerate until it sets up slightly. Pour over cream cheese mixture.

Cover and refrigerate until firm. Cut into squares and serve.

- recipe courtesy of Barbara Shadler, Waynesboro, Pa.