Strawberry Salad

submitted by gravec

Strawberry Salad

2 cups crushed (not too fine) unsalted pretzels (6 oz.)
3 Tbsp sugar
3/4 cup butter
1 8-oz. pkg. cream cheese, softened
1 cup confectioners sugar
1 8-oz. container frozen nondairy whipped topping, thawed
2 cups miniature marshmallows (4 oz.)
2 cups water
2 (3 oz.) pkgs. strawberry-flavored gelatin
2 (12 oz.) pkgs. frozen strawberries, partially thawed

Preheat oven to 350. Combine the pretzels, sugar, and melted butter in
medium-size bowl; mix well. Press the mixture into the bottom of a
13x9x2" baking dish. Bake the crust for 15 minutes or until lightly
toasted. Cool completely. Beat together the cream cheese & confectioners
sugar in a large bowl. Fold in the whipped topping and the marshmallows.
Spread the mixture over the crust in an even layer. Bring water to boiling
in a medium-size saucepan. Add gelatin and stir to dissolve. Add
strawberries. Pour over second layer. Refrigerate until firm. To serve,
cut the salad into squares.

NOTE: I've also used pretzels with salt, and it still tasted great!

Carol Gravelle
Huber Heights, OH


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