12 ounces cream cheese, softened
1 1/4 cups sugar
2 2/3 cups pretzels, broken into small pieces
2 sticks butter or margarine
1 large tub (12 ounces) whipped topping
6 ounces pineapple juice
1 package (6 ounces) strawberry gelatin
2 small packages (1 pound) frozen strawberries

Preheat oven to 400 degrees. Cream the softened cream cheese and sugar, set aside. Place broken pretzel pieces in the bottom of a 13×9-inch casserole dish. Cut the butter or margarine into small chunks and dot across the top of the pretzels. Bake 15 minutes, then cool slightly before pouring off excess liquid. Spread cream cheese mixture over lukewarm pretzels. Spread whipped topping over cream cheese layer. Bring pineapple juice to a boil and dissolve gelatin in juice. Stir in frozen berries. Allow to thicken until almost congealed. Spread on top of the whipped topping and refrigerate. Before serving, you can top gelatin layer with another layer of whipped topping.

Servings: 24. Serving size: 1/4  cup. Per serving: 336 calories, 4.6 g protein, 16 g fat, 43.4 g carbohydrates, 1.2 g fiber, 426 mg sodium, 35 mg cholesterol

Billie Brandenburg, CoServ Electric