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Pretzel Salad


2 C. pretzels, crushed
1/4 C. sugar
3/4 C. butter or margarine
1 C. Sugar
8 oz. cream cheese, softened
20 oz. frozed strawberries, partially thawed
1 1/2 C. Cool Whip
6 oz. strawberry jello (powder mix)
1 3/4 C. Hot Water


Mix crushed pretzels, 1/4C. sugar, and melted butter together. Spread in a 13x9x2 inch pan, lightly greased. Bake at 350 for 10 min. Cool. Mix cream cheese, 1 C. sugar, and Cool Whip together in a medium bowl. Spread over cooled crust. Let stand in refrigerator for 30 min. Dissolve Jello in 1 3/4 C. HOT water. Add strawberries and stir until it starts to gel. Pour over the cream cheese mixture and refrigerate overnight.

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