recipe | strawberry pretzel squares

I got this recipe from a coworker.  She shared it with us a few years ago when we had our Thanksgiving feast at work.  It was actually from her Mom's recipe book, by a Henry & Margaret Rasmussen.  I decided to make this for Easter, and it was a hit.  I've also seen different variations of this, one of them being Paula Deen's, where she adds crushed pineapples.  I may try adding it next time.  It tastes like cheesecake, and is very refreshing on a hot, summer (or spring) day!

Strawberry Pretzel Squares

2 cups pretzels, finely crushed
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 oz. cream cheese, softened
2 Tbsp milk
1 cup Cool Whip Topping, thawed
2 cups boiling water
6 oz. package of strawberry gelatin
1 1/2 cup cold water
4 cups fresh strawberries, sliced

Preheat oven at 350ºF.  Mix crushed pretzels, 1/4 cup of sugar and melted butter in a bowl, and press onto the bottom of a 9 x 13 pan.  Bake for 10 minutes and let it cool. 

Beat cream cheese, the rest of the sugar (should be 1/4 cup) and milk in a bowl.  Stir in Cool Whip and spread over the cooled crust.  Refrigerate.

Add boiling water to gelatin mix in a large bowl.  Stir for 2 minutes until completely dissolved.  Stir in cold water.  Refrigerate for 1 to 1 1/2 hours or until thickened. 

Stir in strawberries and spoon over cream cheese layer.  Refrigerate for 3 hours or until firm. 

Cut into squares and serve with extra Cool Whip on top if you'd like.  Enjoy!

It's Friday the 13th.  Be careful out there!