1. Preheat oven to 350 2. Mix pretzels, 1/4 cup sugar and butter 3. Press mixture firmly into bottom of 13x9 inch baking dish 4. Bake 10 minutes and cool. 5. Beat cream cheese, milk and remaining 1/4 cup sugar - until well blended 6. Gently stir in cool whip 7. Spread over pretzel crust 8. Refrigerate until Jello is ready 9. Stir boiling water into gelatin in large bowl, at least 2 minutes 10. Stir in cold water 11. Refrigerate 1.5 hours, until thickened 12. Stir strawberries into jello 13. Spread jello mixture over cream cheese layer 14. Refrigerate 3 hours or until firm
Kathy's famous Pretzel Jello Salad (Michael also calls it the Yom Kippur Jello Thing)
This recipe has been added to the following public cookbooks:
Delectable Desserts,
Sue's Cookbook
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