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Recipe of the Month.

Strawberry Pretzel "Salad"

Courtesy of:

Ingredients

2 C Finely chopped pretzels
12 T Melted butter or margarine
3 T Sugar
8 oz. Cream cheese, softened
1 C Sugar
8 oz. Cool Whip®, thawed
2 Pkgs., 3 oz. Strawberry Jello®
2 C Boiling water
4 C Ice cubes
1 quart Hirsch’s Strawberries, sliced

Directions

Lightly coat 9x13 pan with cooking spray. Mix together pretzels, butter & 3T sugar. Pat mixture into bottom of pan. Bake at 375° for about 8 minutes. Beat together cream cheese & sugar until smooth. Gently fold in Cool Whip. Spread onto cooled pretzel crust. Dissolve Jello in 2 C boiling water. Add ice cubes & stir until Jello starts to thicken, about 5 minutes. Remove any remaining ice cubes and add sliced strawberries. Pour on top of cream cheese mixture & chill until firm.
* Recipe can be halved nicely into 8x8 pan & keeps well in refrigerator.