Crust:
2 cups crushed pretzels (4 cups uncrushed)
6 Tbsp. unsalted butter, melted
3 Tbsp. sugar
Filling and Topping:
1 (8oz.) pkg. cream cheese
1 cup sugar
1 (10oz.) pkg. frozen whipped topping, thawed
2 (3 oz. each) pkgs. strawberry jell-o
2 cups boiling water
1 (16oz.) pkg. frozen strawberries, thawed
1. Heat oven to 350.
2. Crust: Mix together crushed pretzels, melted butter and sugar. Coat a 13x9x2 inch pan with nonstick cooking spray. Pat the pretzel mixture into the bottom of the dish. Bake at 350 for 10 min. Cool completely.
3. Filling and Topping: In a large bowl, beat the cream cheese and sugar until smooth. Fold in thawed whipped topping (cool whip). Spread mixture over cooled crust.
4. In a large bowl, dissoved jell-o in the boiling water. Stir in thawed strawberries. Place over a large bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut itno 16 squares.
