Strawberry Pretzel Salad

• 2 cups crushed unsalted pretzels
• 1/2 cup + 3 tablespoons sugar, divided
• 3/4 cup butter, melted
• 1 8 ounce package cream cheese, softened
• 1 8 ounce tub Cool Whip, thawed
• 1 6 ounce box strawberry jello
• 2 cups boiling water
• 2 cups frozen strawberries, halved

Mix together the pretzels, 3 tablespoons of sugar, and melted butter then press into the bottom of a 13x9 pan. Bake at 400 degrees for 8 minutes.

Beat together the cream cheese, 1/2 cup sugar and cool whip. Spread over cooled pretzel crust.

Whisk jello powder into boiling water until dissolved. Stir in frozen strawberries then leave in the fridge for about 15 minutes. Pour the jello and strawberries over the cream cheese layer and refrigerate for half an hour or until the jello is set.

Recipe passed down by Ginny Henley