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2 c. pretzels, chopped into crumbs
3 tsp. sugar
1 c. butter, melted

In 9 x 13 pan, melt butter; add pretzels and sugar. Press firmly
into pan to make a crust. Bake at 400 for 6 minutes. Cool.

8 oz. cream cheese
1/2 c. sugar
9 oz. Cool Whip

Cream sugar, cream cheese, and Cool Whip. Spread over pretzel crust.

Top Layer
6 oz. strawberry Jello
1 1/2 c. boiling water
2 10-oz. pkg. frozen strawberries

Dissolve Jello in water; stir in strawberries. When Jello is almost
set, spoon onto cream cheese layer. Refrigerate over night.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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