| | Directions |
- Preheat oven to 350°F.
- Mix pretzels with 1/4 cup sugar and butter.
- Press firmly to the bottom of a 9 x 13 pan. Bake 10 minutes and cool.
- Beat cream cheese, remaining 1/4 cup sugar, and milk until well blended. Fold in Cool Whip.
- Spread over the crust and refrigerate.
- Stir boiling water into gelatin in a large bowl until completely dissolved.
- Stir in cold water. Refrigerate 1 1/2 hours or until thickened.
- Stir in strawberries and spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
|
|
|
Prep Time: 45 minutes
Cook Time: 15 minutes
Container: 9 x 13 pan
Servings: 15
|  | | Ingredients | | - | | 2 cups crushed pretzels |
| - | | 1/2 cup sugar |
| - | | 2/3 cup melted butter |
| - | | 12 ounces cream cheese (softened) |
| - | | 2 tablespoons milk |
| - | | 1 cup Cool Whip |
| - | | 2 cups boiling water |
| - | | 1 package strawberry gelatin |
| - | | 1 1/2 cups cold water |
| - | | 4 cups sliced strawberries |
| |
| |
