Perfect Balance

With Memorial Day upon us, this recipe is a sure hit. Perfect amount of sweet and salty.

Pretzel Salad
adapted from: http://kidscooking.about.com/od/sidedishes/r/pretzel-salad.htm

2 cups pretzels, crushed
3/4 cup butter/margarine, melted
3/4 cup sugar
2 - 3oz packages strawberry Jell-O (I have done raspberry & lime too)
2 cups boiling water
1 (8oz pkg) cream cheese, softened
1 (8oz) tub Cool Whip, thawed
10oz frozen strawberries/other berries

Preheat oven to 375.  Spray a 9x13pan.  Combine crushed pretzels, 2T sugar (saving the other 5/8 cup sugar) and butter.  Press into baking dish.  Bake 10-15minutes until toasted.  Cool completely.  In a bowl remaining sugar, cream cheese and Cool Whip.  Spread on cooled crust.  Place berries on top of cream cheese mixture. In another bowl combine water and gelatin.  Pour over pretzel/cream cheese mixture.  Refrigerate until completely set up.