Strawberry Pretzel Salad

6 oz Strawberry Jell-O

2 cups boiling water

1 1/2 cups salted pretzels (measured before crushing)

1/4 cup granulated sugar

8 Tbsp unsalted butter

8 oz package cream cheese, softened

1/2 cup granulated sugar

8 oz cool whilp, thawed in fridge

1 lb fresh strawberries, hulled and sliced

1. Pre-heat oven to 350 degrees.  Combine Strawberry Jell-O with 2 cups boiling water and stir until completely dissolved.  Set aside to cool to room temperature.

2. Crush pretzels in a sturdy ziploc bag

3. In saucepan, melt butter then add 1/4 cup sugar and stir.  Mix in crushed pretzels.  Transfer to 9 x 13 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350 degrees.  Then cool to room temperature.

4. When pretzels have cooled, use an electric hand mixer to beat cream cheese and 1/2 cup sugar until fluffy.  Mix in cool whip. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal.  Refrigerate 30 min.

5. Hull and slice strawberries then stir into room temperature Jell-O.  Refrigerate until set (2-4 hours)

This is the first recipe that comes up when you google pretzel Jell-O salad.  It's by Natasha Kravchuk from her site natashaskitchen.com I always "wing" the portions of everything because I use a pan that's a bit bigger than 9 x 13.  Most times, I'm basically doubling the recipe because people LOVE IT! Enjoy!