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STRAWBERRY SALAD

2 1/2 c. coarsely crushed
pretzels
3/4 c. melted margarine
3 Tbsp. sugar
8 oz. cream cheese
1 c. sugar
2 c. whipped topping
1 (6 oz.) pkg. strawberry
jello
2 c. boiling water
2 (10 oz.) pkg. frozen sliced
strawberries

Combine crushed pretzels, melted butter and 3 table-
spoons sugar. Press mixture into 13 x 9-inch ungreased pan.
Bake 10 minutes at 375 degrees. Cool. Soften cream cheese and mix
sugar in thoroughly. Fold whipped topping into cream cheese
mixture. Spread over pretzels. Chill. Dissolve strawberry
jello in boiling water. Add frozen strawberries and stir until
melted. Chill. When jello is almost set, pour over cream
cheese layer. Chill. Serves 24.

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