"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 cups crushed pretzels 3/4 cup butter 8 ounces cream cheese 1 cup sugar 2 cup whipped topping 2 (3-oz) pkgs. strawberry Jello 2 (10-oz) bags frozen strawberries, thawed
Mix pretzels and butter in bowl. Press into sheet pan and bake at 350º for 8 minutes. Cool. Beat cream cheese and sugar into bowl until fluffy. Add whip topping. Layer on crust, mix gelatin in 2 cups boiling water and stir in strawberries for top of salad.
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