Pretzel Salad

By kdet

Ingredients

• 1 stick butter, melted
• 2 cups crushed pretzels
• 1 cup chopped pecans
• 3 Tbs. sugar
• 1 cup powdered sugar
• 1 8oz. pkg cream cheese, softened
• 1 8oz. frozen whipped cream
• 1 16 oz. box frozen strawberries
• 1 large strawberry flavored jello
• 2 cups boiling water
• 1 1/2 cups cold water

Preparation

Step 1

Spray a 9"x13" baking dish with nonstick spray. Mix together butter, crushed pretzels, 3 Tbs. sugar and chopped pecans. Press into the bottom of the baking dish and bake for 10 minutes at 350 degrees. Let cool.


Beat cream cheese and powdered sugar together and then beat in frozen whipped topping.
Spread over the cooled crust. Place in the refrigerator for 30 minutes.

Dissolve Jello in 2 cups bowling water, add 1 1/2 cups of cold water and the strawberries. Stir until it starts to slightly thicken. Pour over the cream cheese layer, cover and refrigerate for several hours or overnight until Jello sets completely.

Serve cut in squares with a dollop of whipped cream on each piece.