Ingredients

2 cups (1/2 lb) Rold Gold crushed pretzel twists

3/4 cup (1 1/2 sticks) Land O Lakes butter, melted

3/4 cup plus 3 tablespoons Domino sugar

1 8-oz. pkg. Philadelphia cream cheese, at room temperature

1 6-oz. pkg. Jello strawberry-flavored gelatin

2 cups boiling water

1 1/2 cups cold water

1 quart fresh strawberries, hulled and sliced

Instructions


Ingredients

2 cups (1/2 lb) Rold Gold crushed pretzel twists

3/4 cup (1 1/2 sticks) Land O Lakes butter, melted

3/4 cup plus 3 tablespoons Domino sugar

1 8-oz. pkg. Philadelphia cream cheese, at room temperature

1 6-oz. pkg. Jello strawberry-flavored gelatin

2 cups boiling water

PUBLICITÉ

1 1/2 cups cold water

1 quart fresh strawberries, hulled and sliced

Instructions

Preheat oven to 400 degrees.

In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons of teh sugar. Mix well and press evenly into the bottom of a 9″ x 13″ baking pan. Bake for 8 to 10 minutes, until firm. Transfer to a cooling rack and let cool completely.

In a mixing bowl, combine cream cheese and remaining 3/4 cup sugar. Using and electrric mixer, cream at medium speed. Fold in whipped topping. Spread mixture evenly over pretzel crust.

in a large bowl, combine gelatin and boiling water. Stire until gelatin is completely dissolved. Add cold water. Stir in strawberries and refrigerate for about 10 minutes, until mixture just begins to thicken. Pour into pretzel crust and chill until completely set (about 3-4 hours).