PRETZEL SALAD – This layered salad is the perfect dish to take to a picnic or event.
NOTE: Sometimes I do the preparation out of order, I start my Jello first so it can begin gelling, then the crust so it can get cooled, then the middle. It seems to all work out at about the same time.
BOTTOM LAYER – CRUST:
- 2 cups broken pretzels
- 3/4 cup melted butter
- 1 tbsp. sugar
Mix together, pat in bottom of 9x13x2 cake pan.
Bake at 350F 8 min. and cool.
MIDDLE LAYER – CREAMY:
- 8 oz cream cheese (softened)
- 12 oz tub cool whip
- 1 cup sugar
Mix together until smooth and creamy; spread over cooled pretzel crust.
TOP LAYER – JELLO & FRUIT:
- 2 pkg. small strawberry Jello
- 2 cups boiling water
- 20 oz frozen, sliced strawberries
Stir together until Jello is dissolved. The cold strawberries will help to make it set faster. Refrigerate until it begins to gel but do not allow to solidify. Pour over the creamy layer. Refrigerate until set and serve.