Breaking down geographical and socioeconomic barriers

who knew that my favorite (well second favorite to ambrosia... and don't TELL ME you haven't heard of ambrosia.) childhood dessert was only ever discovered, loved, and cherished by the lower middle class of the northeast United States? It reminds me of those old Reeses Peanut Butter Cup commercials where all those people from historic times ALMOST discover the heavenly combination of chocolate and peanut butter. It's a dessert. It's an appetizer. Its... pretzel j-ello. Well, today this Pittsburgh girl broadened the horizons of world-traveling, Sweedish-marrying, Master's Degree-having, Minnesotan Jessica. And she loved it! For the rest of you skeptics, c'mon over for a taste. Or make your own. here's the recipe:

INGREDIENTS

crust:

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons white sugar

filling:

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed

topping:

• 2 (3 ounce) packages strawberry flavored gelatin
• 2 cups boiling water
• 2 (10 ounce) packages frozen strawberries

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.