Jello Pretzel Salad

Betty J. Koricanek

2 2/3 c. pretzels, coarsely crushed

3 T. sugar

¾ c. soft butter

Cream sugar and butter. Mix in pretzels and press into a 9 X 13 inch pan. Bake 10 minutes at 350°. Cool.

8 oz. cream cheese, softened 1- 4 oz. Cool whip

1 c. sugar 2 c. boiling water

6 oz. pkg strawberry jello 1 pint frozen strawberries

Cream sugar and cheese. Fold in Cool whip. Spoon over cooled pretzel crust and refrigerate. In a large bowl, dissolve jello in boiling water. Add frozen strawberries. Refrigerate until partially set. Spread over cream cheese mixture. Refrigerate. Make the day before it is to be served.