This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Strawberry Pretzel Salad

1 stick of oleo
1 1/2 cups crushed pretzels
1 c. + 3 T sugar
1 8 oz pkg cream cheese
1 8 oz carton of cool whip
1 6 oz pkg strawberry jello
2 10 oz pkg of frozen strawberries

Melt oleo, add 3 T sugar, blend and add crushed pretzels. Spread into 9×13 inch pyrex dish. Bake 10 min. at 350°. Cool. Blend 1 cup sugar with cream cheese and fold in cool whip spread on cooled crust.

Add 2 cups boiling water to 6 oz pkg strawberry jello. Dissolve. Add 1/2 cup cold water. Stir in frozen strawberries. Refrigerate until partially jelled. Pour over cream cheese layer and refrigerate until set.