Pretzel Jell-O Salad

I got this recipe from my aunt who lived back East. Every summer we went to her place, and I made it all the time.

Recipe

• 2 1/2 to 3 cups crushed pretzels (place pretzels between 2 sheets of waxed paper and crush with a rolling pin)
• 3 teaspoons sugar
• 3/4 cup melted butter
• 1 8-ounce package cream cheese
• 1 cup sugar
• 1 12-ounce container whipped topping
• 1 6-ounce box strawberry Jell-O
• 2 cups boiling hot water
• 2 16-ounce packages frozen sliced strawberries

Preheat oven to 350 degrees (250 degrees if using a glass pan). Mix crushed pretzels with 3 teaspoons sugar and butter and spread in a greased 9-by-13-inch pan. Bake for 10 minutes. Cool. Mix cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer. Dissolve Jell-O in water in a bowl. Add strawberries. Mix well and put in refrigerator until thickened. Pour over cream cheese layer. Refrigerate until firm and ready to serve. Note: Raspberry Jell-O and frozen raspberries may be substituted for strawberry Jell-O and frozen strawberries.

Tips From Our Test Kitchen: This dish is sweet enough to have for dessert.

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