2 1/2 c. pretzels (crushed fine)
3 Tbsp. brown sugar
3/4 c. butter
1 (6 oz) pkg instant strawberry jello
1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip
*You can also use raspberries and raspberry jello.
Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.
Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.
Make jello according to directions and add the strawberries. (Several recipes call only for 2 cups of boiling water. I added only this much water rather than following the pkg directions.) Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Pour jello over cream cheese layer. Refrigerate.
Source: thegirlwhoateeverything.blogspot.com
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