Strawberry Pretzel Salad

ingredients:

2 c. crushed pretzel pieces
2 tbsp. brown sugar
3/4 c. butter, melted
1/2 c. mini chocolate chips
8 oz. pkg. cream cheese, softened
1 c. sugar
8 oz. tub of Cool Whip
2 regular boxes of strawberry Jello
2 c. boiling water
About 10 ounces of frozen fruit (we used strawberries and raspberries) thawed and drained

how to:

Preheat oven to 350 degrees

Crush regular pretzels in a zip lock bag with something heavy. In a large bowl, mix 2 cups of crushed pretzel, 2 tbs. brown sugar, and 2/3 cup of melted butter. Press mixture firmly into the bottom of a 9×13 baking pan. Bake for 8 minutes then allow to cool.

Mix Jello packets and boiling water until dissolved. Stir in thawed fruit then place mixture in the fridge to chill while you make the middle layer.

Stir together softened cream cheese, 1 cup of sugar, and thawed tub of Cool Whip until nicely mixed. Sprinkle 1/2 cup of mini chocolate chips over the cooled pretzel crust. Spread the cream cheese mixture evenly on top the crust. Then top with the fruit-jello mixture. Cover and refrigerate for at least 6 hours, preferably overnight.