This is one of those recipes that’s always a hit at every party, buttet, covered dish, potluck, whatever. Because it’s referred to as a salad, it can be eaten with the meal, and not interfere with the dessert, although I think it really should be a dessert. But I’ll take it as a salad and leave room for the dessert, too.
2-1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cups melted butter
1 package Philadelphia cream cheese
1 cup powdered sugar
1 cup Cool Whip
1 large package strawberry jello
1-1/2 cups boiling water
1 16 oz package frozen strawberries
FOR THE CRUST:
Using a food processor or a rolling pin, crush the pretzels to a medium consistency. If you use a rolling pin, you can crush them in the bag they came in, or use a brown paper bag.
Mix them together with the sugar and the melted butter. Place in 13×9 pan and press firmly to make the crust.
Bake at 375 for about 10 minutes. Remove from oven and let cool while preparing next layer.
Make sure the crust has cooled completely before adding next layer.
Mix the cream cheese, powdered sugar, and Cool Whip. Spread over the pretzel crust. Refrigerate while you are making the next layer.
Mix the boiling water and the jello and mix very well. Add the frozen strawberries and the jello will set because the strawberries should be frozen when you add them.
Pour this mixture over the cool whip/cream cheese layer. Refrigerate immediately.
Plan to serve this after it has been refrigerated at least four hours. However, overnight is even better.