Strawberry Jello Pretzel Dessert

Make in a 9x13 pan or 12 little mason jars along with an 8x8 or 9x9 pan

Ingredients

9 oz. pretzels (do not use sticks)
3/4 c. melted butter
3 Tbls. white sugar

8 oz. pkg. of low fat cream cheese
1 c. powdered sugar
8 oz. container of TruWhip (a healthier version of Cool Whip)

6 oz. pkg. (large) strawberry Jell-O
2 (10 oz.) cont. of frozen sliced strawberries (do not thaw)
2 c. boiling water

Instructions

In a food processor, coarsely crush pretzels to make 2-3/4 cups. Mix with butter and sugar; press into an ungreased 9 x 13 pan.

NOTE: If you use little mason jars, you need to bake in a water bath.

Bake at 350 degrees for 10 minutes. Cool.

Combine cream cheese and powdered sugar; beat until fluffy. Add TruWhip and spread carefully onto crust.

Dissolve Jell-O in water; add frozen berries and chill until partially set (it only takes 5-10 minutes). Spread over cream cheese layer. Refrigerate.

NOTE: The crust will get a little soggy if made the day before serving. You can make the crust layer the day or night before and assemble the cream cheese and strawberry layer about 4 hours before serving.