Strawberry Pretzel Salad

Ingredients:

• 6 oz box strawberry jello
• 2 cups boiling water

• 2 1/2 cups salted pretzels, (measured before crushing)
• 1/4 cup granulated sugar
• 8 Tbsp unsalted butter
• 8 oz package cream cheese, softened
• 1/2 cup granulated sugar
• 8 oz cool whip, thawed in the fridge
• 1 lb fresh strawberries, hulled and sliced

Instructions

1. Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
2. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin or easier still – crush in food processor. 
3. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
4. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on medium speed until fluffy and white. Fold in 8 oz Cool Whip. Spread mixture over cooled pretzels. Refrigerate 30 min.
5. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set which will take several hours.