Recipe - Pretzel Bottom Salad

CRUST
2 cup Crushed pretzels
Three fourths cup Butter or margarine
3 tablespoon Sugar

FILLING
8 ounce Cream cheese
2 cup Cool Whip (5 ozs.)
1 cup Sugar

TOPPING
2 small Packages strawberry JellOÒ
2 cup Boiling water
2 10oz packages frozen
strawberries

Prepared by Jody Egleston in: K44335 Idea Pack PYREX Portables

Crust: Mix together. Press into bottom of a 9x13 inch PYREXÒ baking dish.
Bake at 400 degrees for 10 minutes. Let cool.

Filling: Cream together and spread over cool pretzels.

Topping: Mix together. Chill until JellOÒ sets a little. Pour over cream
cheese mixture.

Refrigerate until completely set. Cut into serving size pieces.

Posted to BakeryShoppe Digest V1 #417 by gerri gerri@kc.net on Nov 25,
1997