Strawberry Pretzel Salad
Crust: 2 cups crushed pretzels, 3/4 cup melted butter, 3 tablespoons sugar. Combine all ingredients; press into 9x12 inch glass pan; bake 8 minutes at 400 degrees; cool.
Filling: 1 (8 oz) package cream cheese, 1 cup sugar, 1 (8 ounce) package Cool-Whip. Beat cream cheese and sugar together; fold in Cool-Whip; spread over crust.
Topping: 1 (6 ounce) box strawberry Jell-o, 2 cups boiling water, 2 (16 ounce) packages frozen strawberries. Dissolve Jell-o in boiling water; add frozen strawberries; mix (I use a potato masher); cool in refrigerator until it is not runny--(you don't want to pour liquid on your filling b/c you'll have soggy pretzels-gross!!); pour mixture over filling and chill to finish congealing. YUM-sweet, salty, yummy!
What are you having yummy for Easter??