Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pretzels; finely crushed |
| ⅓ cup | Sugar |
| ⅔ cup | Margarine; melted |
| 12 ounces | Cream cheese; softened |
| ¼ cup | Sugar |
| 2 tablespoons | Milk |
| 1 cup | Cool Whip; thawed |
| 2 cups | Boiling water |
| 2 packs | Jello, strawberry; 4 serv |
| 1½ cup | Cold water |
| 2 pints | Strawberries; sliced |
Heat oven to 350. Mix crushed pretzels, ⅓ cup sugar and margarine in 13 x 9 baking pan. Press firmly into bottom of pan. Bake 10 minutes. Cool. Beat cream cheese, ¼ cup sugar and milk until smooth. Gently stir in cool whip. Spread over crust. Refrigerate.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened. Mix in strawberries. Spoon over cream cheese layer.
Refrigerate 3 hours or until firm. Cut into squares. Store leftovers in fridge. Source: Jello Submitted By MEG ANTCZAK On 05-06-95