Strawberry Pretzel Salad

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This sweet and salty gelatin dessert is served in tea rooms all over the South.

For the crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 Tbs sugar
For the creamy layer:
8 ounces cream cheese, softened
1 cup sugar
8 ounces frozen whipped topping, thawed
For the strawberry layer:
2 3 ounce packages strawberry flavored gelatin
2 cups boiling water
2 10 ounce packages frozen strawberries

1. Preheat oven to 400.
2. For the crust: Stir together crushed pretzels, melted butter and 3 tablespoons sugar. Mix well and press mixture into the bottom of a 9×13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. For the creamy layer: In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. For the strawberry layer:
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Servings: 12

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