Strawberry pretzel “salad”

Janet Bartlett

Jul 26

1 min read

In a bowl:

12 Tbsp melted butter

1/4 C granulated sugar

2 C broken salted pretzel pieces

Mix

Spread into a 9x13 baking dish and bake 10 minutes at 350 degrees - cool

In 2 C boiling water (in a glass measuring cup) -add 6 oz pkg of strawberry jello -set aside until it cools to room temperature

In a bowl:

Cream together:

1 pkg softened cream cheese

1/2 C granulated sugar

Fold in a container of whipped topping and incorporate.

Spread cream mixture over the cooled pretzel base and set in refrigerator for about 30 minutes

Slice one pound of fresh strawberries and add to the room temperature jello

Pour strawberry mixture over the set cream mixture and set for 2-4 hours before serving.

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