(by Shirley McNevich)
2 cups finely crushed thin pretzel sticks
1/2 cup white sugar
2/3 cup butter (melted)
12oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 cup Cool Whip (thawed)
2 cups boiling water
1 - 6oz. box strawberry Jell-O
1 1/2 cups ice water
4 cups fresh strawberries (sliced)
In a bowl add finely crushed pretzels, 1/4 cup white sugar and melted butter--stir to mix. Press the mixture into the bottom of a 9 x 13 cake pan. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely. In a mixer add cream cheese--beat. Add 1/4 cup white sugar and the milk--beat. Remove bowl from mixer--add thawed Cool Whip--stir until mixed. Spread the mixture evenly over the cooled pretzel crust. Place the pan in the refrigerator. In a bowl add strawberry Jell-O powder and boiling water--stir until dissolved. Add ice water--stir until mixed. Refrigerate the mixture until it starts to gel. Once it starts to gel, remove the bowl from the refrigerator and add the sliced strawberries--stir to mix. Spread the Jell-O mixture over the cream cheese mixture. Refrigerate for a few more hours before serving.
