- 2 cups pretzels, chopped or crushed
- 3/4 cup margarine, melted
- 8 oz cream cheese
- 1 cup sugar
- 2 cups whipped cream topping
- 2 3-oz packages strawberry gelatin
- 2 10-oz packages frozen strawberries, thawed
Mix pretzels and margarine in a bowl and then press into 7 x 11-inch baking pan to form a crust. Bake at 350 degrees for 8 to 10 minutes. Allow crust to cool. Mix and beat cream cheese and sugar in a bowl until fluffy and mix in whipped cream topping. Spread mixture over cooled crust. Chill in refrigerator. Dissolve strawberry gelatin in 2 cups boiling water, pour in a bowl and stir in strawberries. Pour over chilled cream cheese layer. Chill in refrigerator until gelatin sets. Keep chilled before serving.
Note: Depending on the size and depth of your baking pan and how precise you are on all measurements, you can sometimes overfill the last layer. If you get the gelatin too close to the edge of the pan, it will be hard to move into the refrigerator without sloshing or spilling. Also, if the shelves in your refrigerator are not completely level, the gelatin can run over one of the sides. Leave yourself some room for the gelatin to move about until set, which may mean you don’t use all of the gelatin you made.
Also, don’t make the mistake of measuring out 2 cups of pretzels and then crushing them; you won’t have enough. Crush the pretzels and measure out 2 cups of those.
