Strawberry-Pretzel Salad

This has been a favorite of our family for many years. I am making it for a gathering we are having tomorrow and using some of my strawberries from my garden that I froze.

¾ c. butter
3 T. brown sugar
2½ c. crushed pretzels (10 oz.)
1 lg. pkg. strawberry gelatin
2 c. boiling water
16 oz. frozen strawberries, slightly thawed
1 (8-oz.) pkg. cream cheese
1 c. white sugar
1 (8-oz.) carton whipped topping

Mix butter, brown sugar and pretzels. Pour into lightly buttered 9”x13” baking dish to form crust. Bake at 350° for 10-12 minutes.

Note: I crush the pretzels in the food processor, then throw in the softened butter and brown sugar and run it a little more to mix them together.

Dissolve gelatin in boiling water. While still hot add strawberries. Cool until mixture begins to set. (This will happen pretty fast if your strawberries are still frozen.)

Meanwhile, cream the cheese with white sugar and fold in whipped topping. Spread over cooled crust. Be sure to “seal” the edges against the sides of the pan or your gelatin may run down into the other layers.

Pour gelatin mixture over cream cheese mixture. Refrigerate until firm.

Yum!