Utahns’ Love of Dessert Salads - Part One Recipe by Mary

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Ingredients

2 cups crushed, salted
pretzels
¼ cup sugar
1 (8 Tbsp.) stick butter,
melted
Combine pretzels, sugar
and butter together; press into the bottom of a 9” x13” glass baking dish. Bake for 10 minutes, remove from oven and
cool completely.
1 (8 oz.) package cream
cheese
1 cup sugar
1 (8 oz.) container of
original Cool Whip
Combined the cream cheese
with sugar; whip until smooth; fold in the Cool Whip. Spread this mixture
evenly over the top of cooled pretzel crust, and seal all the edges. Place in refrigerator for a half hour to
slightly firm up.
1 (6 oz.) box of
strawberry Jell-O
2 cups boiling water
2 (16 oz.) bags of frozen
strawberries
Combine the Jell-O and
water; stir until gelatin is dissolved; add in the frozen strawberries and
allow to thicken slightly. Pour mixture
over the cream cheese layer; spread out berries if necessary. Cover baking dish with plastic wrap and