This recipe comes from allrecipes.com. I love the combination of the salty pretzels, the creamy filing, and the sweet jello and strawberries. There are many recipes for this salad out there, but I particularly like this one because it calls for 2 packages of cream cheese instead of one. I used light cream cheese and light cool whip, but it tasted just as rich as the regular kind. I also substituted fresh strawberries for frozen and followed the directions on the Jello package instead of the recipe.

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 (or fresh)strawberries

Directions 1. 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. 2. 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. 3. 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.