2 cups finely crushed pretzels
1/3 cup sugar
2/3 cup butter, melted
12-oz cream cheese, softened
1/4 cup sugar
2 tbsp milk
1 cup frozen whipped topping, thawed
2 cups boiling water
1 pkg (8-serving size) strawberry gelatin
1 1/2 cups cold water
2 pints strawberries, sliced
Preheat oven to 350 degrees.
Mix crushed pretzels, 1/3 cup sugar, and butter. Press mixture firmly into bottom of a 9 x 13-inch baking pan. Bake 10 minutes. Cool.
Beat cream cheese, 1/4 cup sugar, and milk until smooth. Stir in whipped topping. Spread mixture over the crust. Refrigerate.
Stir boiling water into gelatin in a large bowl 2 minutes or until completely dissolved. Stir in the cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries. Spoon this mixture over the cream cheese layer.
Refrigerate for 3 hours or until firm. Cut into squares. Garnish with whipped cream, if desired.
Yield: 15 to 18 servings.