Mix crushed pretzels, oleo and sugar together and pour into a 9 x 13 inch pan. Press into the bottom and bake at 400 for 8 minutes. Beat the cream cheese with 1 cup sugar. Stir into the Cool Whip. Spread on cooled pretzel crust. Mix together the strawberry gelatin, boiling water and frozen strawberries. Let set in refrigerator until it begins to jell. Pour over cheese mixture and refrigerate several hours or overnight. This can be served as a salad or a dessert.
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|Serving Size: 1 Salad (2408g)|
|Recipe Makes: 1|
|Calories from Fat: 1313 (20%)|
|Amt Per Serving||% DV|
|Total Fat 145.9g||195 %|
|Saturated Fat 49.9g||250 %|
|Monounsaturated Fat 64.6g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 249.5mg||77 %|
|Sodium 2438.7mg||84 %|
|Potassium 3096.6mg||81 %|
|Total Carbohydrate 1288.5g||379 %|
|Dietary Fiber 46.3g||185 %|
|Sugars, other 1242.3g|
|Protein 78.7g||112 %|
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Calories per serving: 6486
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