Kristin's Pretzel Salad

An old friend of mine once gave me a recipe for Strawberry Pretzel Salad, which is, in a word, YUM. Yesterday I made a variation of it using peaches. It didn't turn out as well as it did with strawberries because there was too much liquid, next time I'll let the peaches thaw all the way first. It still tasted good though!






2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar

8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello (you can use whatever jello you want)
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed (again, whatever frozen fruit you want but with peaches I suggest thawing them all the way and draining off excess liquid)

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.