Pretzel Salad – needlery!



	I hope you enjoy this wonderful summer dessert by my husband, David Feyh. It has been a family favorite! Pretzel Salad 1 1/2 c. crushed pretzels 3 tsp. sugar 1 (12 oz) Cool Whip 1 (6 oz) strawberry Jell-O 2 (10 oz.) frozen strawberries 1/2 c margarine, melted 1 (8 oz) cream cheese, softened 1 c. sugar 2 c. boiling water Mix pretzels, margarine and 3 tsp. sugar in bowl and press mixture into a 9 x 13 inch pan. Bake at 350 degrees for 5-8 minutes and let cool. Mix cream cheese, whipping topping and 1 cup sugar until very creamy. Pour over cooled prepared crust. Mix Jell-O with boiling water and add strawberries. Refrigerate until Jell-O begins to set. Add Jell-O to top of cream cheese mixture and refrigerate 1-2 hours or until set.