Strawberry Pretzel Salad

1. Preheat your oven to 350°F.

2. Crush about 4 cups of salted Pretzels in a food processor. You will want 2 ½ cups of crushed pretzels. If you don’t have a food processor, you can put them in a Ziplock bag and crush them with a rolling pin.

3. In a bowl, combine the crushed Pretzels, Sugar, and Butter.

4. Press the pretzel mixture in the bottom of a 9x13 glass baking dish and bake for 18 minutes.

5. Remove the pan from the oven and let it cool completely.

6. In a mixing bowl, combine the Cream Cheese, Powdered Sugar, and Cool Whip. Mix it until it is smooth and then spread it over the pretzels. You will want to spread it to all the edges so that the Jello doesn’t seep through and make the pretzels soggy. Then refrigerate it for at least an hour. If you don’t refrigerate it then the Jello will seep through and make the pretzels soggy. (My husband actually prefers it this way). But I don’t like soggy pretzels.

7. I like to make the Jello as soon as I put the pan in the fridge so that the it has time to get to room temperature. Make the Jello according to package directions. Let it cool to room temperature, and then add sliced strawberries.

8. Pour the Jello and strawberries over the top of the cream cheese mixture and let it sit for 4-5 hours to set up.

9. Serve and enjoy!