4TH OF JULY STRAWBERRY PRETZEL SALAD
– Crushed pretzels – Melted butter – Sugar – Whipped topping, thawed – Cream cheese, softened – White sugar – Strawberry jello – Water – Frozen sliced strawberries, thawed
PERFECT FOR BBQS
Crust Directions: 1. Add pretzels, butter and sugar together in a mixing bowl. Mix well and press into a 9x13 pan. Bake at 350 for 10 minutes. Cool completely. Filling Directions: 1. Beat cream cheese, whipped topping and sugar together in a bowl. Spread on top of crust. Refrigerate. Strawberry Topping Directions: 1. Mix jello and water in a bowl and mix until no longer grainy. Stir in strawberries and mix well. Refrigerate for about 2 hours. Pour mixture on top of cream layer and spread evenly. Refrigerate 4-6 hours or overnight. 2. Slice into 18-24 slices. Store leftovers covered and in the refrigerator.
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