Yield: 15 servings
|2 cups||Pretzels; finely crushed|
|⅔ cup||Margarine; melted|
|12 ounces||Cream cheese; softened|
|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