Strawberry Pretzel Salad

You will need pretzels, butter, sugar, cream cheese, cool whip, strawberry jello mix, water and strawberries. 

You will need to break-up/crush 2 cup of pretzels.  Easy way to do this is by placing a handful at a time in a small zip lock baggie (best to use the sticks, they crush easier) and using a rolling pin crunch them down into nice small pieces. 

Mix your crushed pretzels with 3/4 cup (12 tablespoons) melted butter and 1 tablespoon sugar.

Place this mixture into a 9x13 pan, spreading out and slightly pressing down.  Bake at 350 for 8 minutes.

Once done baking, place in fridge - not freezer - so it can cool.

While your pretzel mixture is baking combine 2-3oz boxes of strawberry jello and 2 cups very hot/boiling water.  Mix up so your powder is dissolved. 

Add about 20 ounces frozen or thawed sliced, no sugar added, strawberries.  Frozen will just cool your jello quicker.  If you do thaw them first you will want to use a slotted spoon to put your strawberries in so you don't get all the extra juice. 

Place this mixture in fridge to let cool.  You do not want to let it solidify, just before that when it is about the consistency of soup.  Best to stir this every 5-10 minutes so it does not solidify. This will be your top layer.

While your pretzel crust and your jello mixture are chilling, combine 8oz softened cream cheese, 8oz cool whip and 1 cup of sugar.  This mixture will be thicker but fluffy,

Once your pretzel crust is cool, spread your cream cheese mixture over that.

Once your jello mixture is ready, slowly pour over the cream cheese mixture.  Spread our your strawberries evenly.

If  your jello mixture is not quite ready after you spread out your cream cheese mixture, place the pan in the fridge till jello is ready to pour.

Cover and place in fridge until jello is fully set.  Slice up, serve and ENJOY!!