Pretzel Salad (Desert)

  • 2 cups coarsely crushed pretzels
  • 2 tablespoons and 3/4 cup granulated sugar, separated
  • 3/4 cup margarine, melted
  • 8 oz low-fat cream cheese, softened
  • 8 oz whipped topping
  • 6 oz package strawberry gelatin
  • 2 cups boiling water
  • 2 cups frozen strawberries

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix pretzels, 2 tablespoons sugar, and margarine. Press into 9×13-inch pan.
  3. Bake 10 minutes. Cool.
  4. Cream sugar and cream cheese. Fold in whipped topping.
  5. Spread over crust and refrigerate.
  6. Mix gelatin and boiling water; stir until dissolved. Stir in frozen berries.
  7. Let partially set, then spoon over cream cheese mixture.
  8. Chill until completely set.

(Source: Anna Aughenbaugh)

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