Strawberry Pretzel Dessert

From the kitchen of: AMY


Yield: 12-16 servings

Crust:
2 2/3 Cup - Crushed Pretzels
3 tsp. Sugar
3/4 C. Melted Butter

In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 400° for 10 minutes. Cool.


Middle:
1 - 8 oz cream cheese (Soft)
1 C. Sugar
1 small carton of cool whip.

For filling, in a small bowl, beat cool whip, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

Top:
1 - 6 oz. box of Strawberry Jello
2 C. Boiling Water
Package of 20 oz. Frozen Strawberries (the cut up ones are best)

For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired.


** For a faster option you can skip the jello and strawberries and top with cherry pie filling