STRAWBERRY PRETZEL DESSERT

By Meisje

st Kitchen Tips
Punch up the flavor by adding chopped toasted nuts to the crust.
Want a crisp crust and fluffy filling? Cool baked crust completely.
Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the edges so the gelatin stays put.
Instead of whipped topping, try fresh whipped cream.

Ingredients

• FILLING:
• 2 cups crushed pretzels (about 8 ounces)
• 3/4 cup butter, melted
• 3 tablespoons sugar
• 2 cups whipped topping
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
• Additional whipped topping and pretzels, optional

Preparation

Step 1

In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; 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. Yield: 16 servings.