Randolph Street Salad
- 2 cups pretzels, crushed
- 3/4 cup melted butter
- 3 Tsp. sugar
- 8 oz. softened cream cheese
- 1 cup sugar
- 8 oz. cool whip
- 1 box strawberry jello
- 1 box frozen sliced strawberries, thawed
Combine pretzels, butter and sugar. Pat into a 9x13 pan. Bake 8-10 minutes at 400 F. Let cool.
Mix cream cheese and sugar. Fold cool whip into cream cheese mixture. Spread on top of pretzel mixture. Refrigerate 1 hour to set up.
Mix 2 cups boiling water with the box of jello, refrigerate 20 minutes.
Add sliced strawberries to jello. pour on top of first 2 layers, refrigerate until set. At least 1 hour.