Pretzel Salad (1 serving) 2 and 2/3 cup crushed pretzels 1 large container Cool Whip 3 Tablespoons sugar 2 small packages strawberry Jell-O 3/4 cup butter 2 and 1/2 cup boiling water 8 ounce cream cheese 1 cup sugar 1 pint frozen strawberries Cream together 3 tablespoons sugar and butter; add pretzels. Press into 9x13 pan. Bake 10 minutes at 350. Cream together cream cheese and one cup sugar; add cool whip. Spread over cooled baked pretzel layer. Mix together jello and water, add strawberries. Partially set and pour over cream cheese layer. Chill until firm. Note From Recipe Submitter: "My mom used to make this for potlucks and school picnics. When I was a kid, I used to love eating the leftovers for breakfast. These days, I specifically make a batch to eat specifically for breakfast." An unusual entry in our collection of breakfast recipes, but the submitter swears that this potluck/picnic dessert makes a wonderful breakfast. Mr Breakfast would like to thank MiniMidgy for this recipe. Recipe number 905. Submitted 3/29/2003.