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Patty Kuchenski's Pretzel Surprise

2 2/3 c. broken pretzels sticks, pecan size
1 c. melted margarine
12 oz cream cheese
1 c. sugar
1 c. Cool Whip
6 oz Strawberry Jello
12 oz Frozen, unsweetened strawberries

Toss pretzels and margarine together in a 9 x 13 pan. Bake 10 minutes at 350 degrees. Cool really well.
Cream until smooth cream cheese and sugar, Spread over cooled pretzels. Then spread Cool Whip. Place in refrigerator (I did this for one hour.) Dissolve Jello according to package directions. Add 1 bag unsweetened frozen strawberries. Refrigerate until thickened. Carefully spread over chilled topping. Refrigerate.

(from Olive Sawyer?)
Note: I always have a problem with this so Patty said to check the Jello.com site. Ah..here is a solution...Fold in the Coolwhip with the cream cheese and then spread it on the chilled pretzels. then chill again before adding the thickened jello.

Strawberry Prtzel Squares from jello.com site (http://tinyurl.com/3duqaj)

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced



PREHEAT oven to 350?F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator

* Recipe Contributed by Patty Kuchenski and Mary Ann Laun