Norma’s Pretzel Salad

This recipe came from one of the dearest ladies I have ever had the pleasure to know. She is no longer with us, but we serve this recipe almost every time our family gathers together.

2 ½ cups pretzels

cup butter, melted

1 cup plus 3 tablespoons sugar, divided

1 (8-ounce) package cream cheese, softened

1 (8-ounce) carton frozen whipped topping, thawed

1 (6-ounce) package strawberry gelatin

2 cups boiling water

2 (10-ounce) packages frozen sliced strawberries

To make the first layer: Preheat the oven to 400 degrees. In a food processor, pulse the pretzels, butter, and 3 tablespoons of the sugar until the mixture resembles coarse sand. Press the mixture into a 13 x 9-inch dish. Bake for 8 minutes. Cool thoroughly.

To make the second layer: Mix the softened cream cheese and the remaining 1 cup sugar together. Fold in the thawed whipped topping. Spread over the cooled pretzel layer.

To make the third layer: Dissolve the strawberry gelatin in the boiling water. Add the frozen strawberries. Chill until syrupy and then pour over the cream cheese layer. Refrigerate for at least 4 hours.

Makes 12 servings.

NOTE: This can be made a day ahead.