Pretzel Salad

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Jacqueline Edwards Schuster shares this great old-fashioned recipe she loves to make when company's coming. This comes from one of her favorite cookbooks "Feeding the Flock" put out quite awhile ago (1981) by the Women's Association of the First United Presbyterian Church in Fremont Ohio. 

2 cups pretzels, coarsely chopped
3/4 cup of butter or margarine
3 tsp sugar

Mix the ingredients above, and pat into a 9x13 inch pan. Bake at 400 degrees for 8 minutes. Do not over bake. Allow to cool. 

Combine:

1 (8 oz) pkg cream cheese
1 cup sugar
1 (9 oz) container of Cool Whip

Blend well, and spread over the pretzel crust layer. Place in refrigerator, while you're mixing up the last layer.

1 (6 oz) pkg strawberry jello powder
2 cups bowling water
2 (10 oz) pkgs frozen strawberries (with juice)

Dissolve the jello powder in the hot water. Add in the strawberries and juice. Let sit to cool for 15 minutes, the pour over cream cheese layer. 

Refrigerate until set. 
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