Pretzel Salad Contributor: Debby Serves:
Ingredients:
1 1/2 cups pretzels, crushed 2 TBLSP butter, melted Crush pretzels in food processor. Add melted butter to crumbs. Put in 9 x 13 inch pan to form a crust. Bake at 350 for 10 minutes or lightly brown. Let cool completely.	1 small container of fat free cool whip, thawed 1 8oz. fat free cream cheese, room temp. 1/2 to 1 cup sugar, depends on your taste
Cooking Instructions:
Mix cool whip, cream cheese, and sugar until smooth. Pour over crust. 1 3oz. package of fat free sugar free strawberry jello. 1 cup boiling water. 1 large container of frozen strawberries, thawed Boil water and add to jello. Stir until disolved. Add strawberries. Put in refrigerator until slightly thicken, about 30 minutes. Pour over the cream cheese layer. Let set in frig for 4 hours before eating. Delicious.
Serving Suggestions:
Nutrition Facts:
This was figured at 12 servings: Per serving: 247 Calories (kcal); 6g Total Fat; (20% calories from fat); 6g Protein; 43g Carbohydrate; 7mg Cholesterol; 645mg Sodium 2 Fiber Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates