Straight from the old church cookbook, this recipe is always good, especially for potlucks or Easter dinners. And since my dad asked for it the other day, I figured I would post it on Needs More Butter for easy accessibility.
Crust:
3/4 C butter, softened
3 T sugar
2 2/3 C chopped, crushed pretzels (not too fine)
Creamy layer:
8oz cream cheese
1 C sugar
1 small ctn Cool Whip
Gelatin layer:
1 lg box strawberry gelatin
1 C boiling water
1lb bag frozen strawberries
In a bowl, cream butter and 3T sugar; add pretzels and press into a 9×13 inch pan. Bake for 10 minutes at 350 and cool. Meanwhile, in a bowl, add cream cheese and 1 C sugar; fold in Cool Whip and spread over cooled pretzel crust. Refrigerate at least one hour. Mix gelatin and boiling water. Add strawberries. Let partially set and spoon over cream cheese mixture. Chill until set. Keep refrigerated until ready to serve.
Filed under: Desserts, Holiday, Salads, Served at Community Dinner, Sides
I used to ask for this for my birthday every year. So delicious.