Judy's Strawberry Pretzel Salad I made this for thanksgiving and it was one of the first dishes to go. The only change I made was I used frozen sliced strawberries (2 tubs) so the strawberry chunks weren't so big.

Ingredients of Judy's Strawberry Pretzel Salad

1 1/2 cups crushed pretzels

4 1/2 tablespoons white sugar

3/4 cup butter, melted

1 cup white sugar

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1 (6 ounce) package strawberry flavored gelatin

2 cups boiling water

1 (16 ounce) package frozen strawberries

Preparation of Judy's Strawberry Pretzel Salad

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. 

Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. 

Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. 

Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

 Judy's Strawberry Pretzel Salad