Serves 8.

Here's one from the midwest.  If you've never seen this salad it may be hard to imagine, but I have it on good authority that it's quite addictive.  I like it myself -- the crunchy, salty crust is a great counterbalance to the sweetness of the toppings.

Of all the jello/cream cheese type dishes to come out of the last fifty years or so, this has to be one of the best.  And it's certainly one of the most interesting.

Ingredients:

• 2 2/3 cups pretzels, crushed fine (not soft or thick pretzels)
• 1/4 cup sugar
• 8 Tbs (one stick) melted butter
• 8 oz. softened cream cheese
• 1 cup sugar
• 8 oz. whipped topping (Cool Whip)
• 1 large box strawberry gelatin
• 2 cups boiling water
• 1 16-oz. package frozen strawberries, defrosted

Method

1. Preheat oven to 350° F degrees.
2. Mix pretzels, 1/4 cup sugar, and melted butter.  Spread in 8x12 inch casserole pan and back 10 minutes.  Cool.
3. Thoroughly cream softened cream cheese and sugar.  Beat in whipped topping.  Gently spread over cooled pretzel crust and chill.
4. Add boiling water to gelatin. Chill until it begins to thicken. (See note, below.)  Stir in defrosted strawberries.  Pour over cheese layer and chill until firm.

Note: Don't rush this step.  The first time I made this salad, I didn't let the jello get cold/thick enough, and when I poured it over the cheese it seeped around the cheese and soaked into the crust . . . ugh.  Live and learn!

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