Pretzel Salad

• 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)