Strawberry Pretzel Salad
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3/4 cup sugar, divided use
- 12 oz cream cheese, softened
- 2 tbsp milk
- 1 tsp vanilla
- 1 (8 oz) container frozen nondairy whipped topping, thawed
- 1 pkg (8-serving) strawberry gelatin mix
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 qt (4 cups) strawberries, sliced*
Preheat oven to 350 degrees. Mix pretzels, 1/4 cup of sugar and the butter. Press firmly onto bottom of 13 x 9-inch baking pan. Bake 10 minutes. Cool.
Beat cream cheese, remaining 1/2 cup sugar, milk and vanilla until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
Meanwhile stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Stir in strawberries. Spoon over cream cheese layer.
*In place of fresh strawberries, use 2 (10 oz) pkgs. frozen strawberries, thawed, leaving out the 1 1/2 cups of cold water. Add the strawberries to the gelatin as soon as it is completely dissolved. Chill until partially set and spread over cream cheese layer.