Pretzel Salad

This one tends to show up for special occasions with our extended family.  It is beautiful and delicious! Serve it as a side or as a dessert. If you don't trust your skills at molds, it looks and tastes wonderful made in a 9x13 and left with the pretzels on top.

Pretzel Salad
Dissolve 2 (3 oz.) packages of strawberry jello in 2 cups boiling water
Add 1 package (12 oz) frozen strawberries (thawed, with juice)
Pour into 12 c. bundt or angel food pan. Place in refrigerator to set

combine with a hand mixer:
8 oz cream cheese, softened
1 c. sugar

Fold in 8 oz. cool whip
spread over jello

Crush 1 1/2-2 c. pretzels, add 2 Tbsp. sugar and 1 cube melted butter.  Sprinkle onto jello mix. Chill.

When well set, dip bundt  pan in hot water to loosen the salad, then unmold onto a platter.

Variation: substitute 12 oz. frozen cranberries, ground in a food processor or blender for the strawberries.
Jenny