Strawberry Pretzel Salad

Salad or Dessert? I'm not sure why this dish is called a salad because it is not healthy like a salad, but it is decadent like a dessert! The sweet, creamy middle layer paired with the strawberry-filled Jello on top complements the crunchy, buttery pretzel crust perfectly. That sweet and salty flavor combination will keep you coming back for more!

Strawberry Pretzel Salad
Yield: 9x13 pan

Ingredients
Bottom Layer:
 2 cups crushed gluten free pretzels
 4 1/2 Tbsp white sugar
 1/2 cup butter, melted

Middle Layer:
 1 cup white sugar
 2 (8 oz) packages cream cheese, softened
 1/2 cup sour cream

Top Layer:
 6 oz package strawberry Jello
 2 cups boiling water
 16 oz package frozen strawberries, chopped

Directions
1. Make Bottom Layer: Preheat oven to 350°F. Mix together pretzels, sugar, and melted butter. Press into bottom of greased 9x13 pan. Bake 10 minutes, or until lightly toasted. Cool completely.
2. Make Middle Layer: Beat sugar and cream cheese until smooth. Mix in sour cream. Spread evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Make Top Layer: Stir together Jello and boiling water. Mix in frozen strawberries. Stir until thawed. Carefully pour over cream cheese layer in pan. Refrigerate at least 1 hour, until Jello is set.

Notes
• Variation: Use 6 oz package orange Jello and 2 (11 oz) cans of mandarin oranges, drained, in place of strawberry ingredients in top layer.