Strawberry pretzel salad

This salad sounds strange, I know, but it is nothing short of heavenly. Whenever we have it at a get-together, it’s the first to go! Although the crust is made of pretzels, everyone thinks it’s chopped pecans when they take a bite. I like to serve it with side dishes and call it a “salad,” so folks can put it on their main plate and still have call for dessert. Southerners are clever that way.

2½ cups crushed pretzels

1/3 cup margarine

3 tablespoons sugar

One 8-ounce package cream cheese, at room temperature

1 cup sugar or Splenda

One 13-ounce carton frozen whipped topping, thawed

Two 3-ounce boxes strawberry gelatin (you can use sugar-free)

2 cups boiling water

Two 10-ounce packages frozen sliced sweetened strawberries

• Preheat the oven to 350 F.
• In a large bowl, mix the crushed pretzels, margarine, and 3 tablespoons sugar.
• Press into the bottom of 9 x 13-inch ovenproof casserole dish.
• Bake for 10 minutes. Remove from the oven and cool completely.
• In a separate large bowl, mix the cream cheese with 1 cup sugar; add the whipped topping and mix well. Spread over the cooled pretzel crust. Dissolve the gelatin in the boiling water; add the frozen strawberries.
• Break up the strawberries with a fork as they begin to thaw, while stirring. Chill until slightly thickened. Pour over the whipped topping layer.
• Chill until set. Cut into squares to serve.

12 servings