PRETZEL SALAD

Ingredient

2 cup pretzels, crushed ▢½ cup sugar, divided ▢⅔ cup unsalted butter, melted ▢12 ounces cream cheese, softened ▢2 tablespoons milk ▢1 cup cool whip ▢2 cups boiling water ▢6 ounces Strawberry JELL-O mix ▢1½ cups cold water ▢4 cups strawberries, sliced

Step -1

Preheat oven to 350°F. Mix chopped 2 cups pretzels, ¼ cup sugar, and ⅔ cup butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes and let cool.

Step -2

Beat 12 ounces of cream cheese, ¼ cup sugar, and 2 tablespoons milk together with a blender. Fold in 1 cup Cool Whip and spread over the crust. Refrigerate until ready to use.

Step -3

Place 2 cups boiling water in a large bowl. Add 6 ounces gelatin mix and stir for 2 minutes until dissolved. Stir in 1½ cups cold water. Refrigerate for 1-2 hours or until thickened.

Step -4

– Stir 4 cups sliced strawberries in with your jello and spoon over your cream cheese layer.

Step -5

Refrigerate for another 3 hours. Keep refrigerated until serving. ENJOY!

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