Pretzel Salad

This recipe was submitted by Trisha Price in our monthly newsletter.

Crust:
2 Cup pretzels, slightly broken
3/4 Cup melted butter
3 Tablespoon sugar

Stir together. Press in bottom of 9 x 13 pan. Bake at 350 for 15 minutes. Cool in refrigerator.

Cream cheese layer:
8 oz. cream cheese(room temperature)
8 oz. cool whip(thawed)
3/4 Cup sugar

Combine sugar and cream cheese; beat until sugar is dissolved. Fold in cool whip and spread over cooled pretzel crust.

Jello layer:
6 oz. package strawberry jello
2 Cup boiling water
10 oz. package frozen strawberries (fresh are better if available)

Dissolve jello. Stir in berries, chill until thick. Pour over cream cheese layer. Chill until firm enough to cut.