Strawberry Pretzel Jello Salad (Print Version)

# Ingredients:

→ Pretzel Crust

01 - 2 cups Pretzels, crushed
02 - 1/4 cup Sugar
03 - 8 tablespoon Unsalted Butter

→ Cream Layer

04 - 8 oz Cream Cheese, softened
05 - 1/2 cup Sugar
06 - 8 oz Whipped Topping, thawed

→ Jello Layer

07 - 6 oz Strawberry Jello
08 - 2 cups Boiling water
09 - 1 lb Strawberries, sliced

# Instructions:

01 - Dissolve jello in boiling water. Cool to room temperature.
02 - Combine melted butter, sugar, and crushed pretzels. Press into pan. Bake at 350°F for 10 minutes. Cool.
03 - Beat cream cheese and sugar until combined. Fold in whipped topping. Spread over cooled crust.
04 - Refrigerate for 30 minutes.
05 - Mix strawberries into cooled jello. Pour over cream cheese layer. Refrigerate 2-3 hours until set.

# Notes:

01 - Can make 24 hours ahead
02 - Layers must cool between steps
03 - Keeps 3 days refrigerated

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