PRETZEL SALAD

Ingredients

2 cups crushed pretzel sticks
3 tablespoons sugar
3/4 cup (1 1/2 sticks) butter, melted
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 (8-ounce) carton non-dairy whipped topping
1 (6-ounce) box strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen sliced strawberries in syrup

Preparation

Combine crushed pretzels, 3 tablespoons sugar and butter, blending well. Press in a 9- x 13-inch pan. Bake at 400 degrees for 8 minutes. Remove from oven and cool completely. In a mixing bowl, cream together the cream cheese and 1 cup sugar until light and fluffy. Fold in whipped topping. Spread over cooled crust. Dissolve gelatin in water; add frozen strawberries, stirring until berries are thawed. Set mixture in freezer for 1-2 minutes. Spread over cream cheese layer. Refrigerate at least 2 hours before cutting in squares to serve. Makes 24 servings.