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2 1/4 cups crushed pretzels (place in food processor, or in ziplock bag and beat with mallet)
1 cup margarine or butter(NOT lowfat or spread)
5 tablespoons sugar
8 ounces cream cheese (lowfat or regular)
9 ounces Cool Whip (regular, Lite, or Free)
1 cup sugar
1 large pack strawberry Jello (6 oz.)
2 cups boiling water
2 10-oz. packages frozen sliced strawberries
1) Mix pretzels, margarine, and sugar. Press firmly and evenly in 13x9 inch casserole dish. Bake in preheated 400 degree oven for 5 to 6 minutes. Cool completely.
2) Cream sugar and cream cheese together. Fold in Cool Whip. Spread on cooled crust. Chill for 20-25 minutes.
3) While crust mixture is chilling, dissolve jello in boiling water. Add the strawberries and stir to distribute. Chill until Jello just begins to thicken (only a few minutes). Spoon over cream cheese layer. Return to refrigerator and chill until ready to serve.
4) Cut into squares and serve with a dollop of whipped cream.
This salad is surprisingly refreshing, and the pretzel crust gives a delightful feel to a gelatin dessert. For an even crunchier crust, add a few crushed pecans. To dress up the plate, serve on a bed of lettuce.
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