I got this recipe from a good friend back in Maryland. It’s one of my favorite fruity desserts. If we call it a salad it’s automatically healthy, right? ; )

Strawberry Pretzel Salad

Crust:
2 cup crushed pretzels
3/4 cup melted margarine
3 T. sugar

Mix and spread in a 9×13 baking dish. Bake at 400 degrees for 6-8 minutes.

Cream layer:
8 oz. cream cheese — softened
8-10 oz. Cool Whip
1 cup sugar

Mix together in a stand mixer until smooth. Spread over (cooled) crust and place dish in the refrigerator for about 20 minutes or until chilled.

Strawberry layer:
2 cup boiling water
2 small boxes strawberry jello
2 10 oz. boxes of frozen strawberries (thawed). (I usually used sliced strawberries that we picked in the summer and froze in syrup — about 2 1/2 cups.)

Boil the water, add jello and stir until dissolved. Add the strawberries and stir. DO NOT add cold water like the jello directions instruct. Carefully pour over the cream cheese and place in the fridge to chill. (About 3-4 hours.)

Enjoy!