Strawberry Pretzel Salad

One of the favorites at Jimmy's Seafood Grill at the Maine Avenue Fish Market (1100 Maine Ave. SW) in Washington, D.C., it's the perfect finale to a savory meal - a little sweet, a little salty, light and slightly rich from the cream cheese. Jimmy doesn't give up his recipe, but this one has a nice tang and is easy to make on the road. You can also add a can of crushed pineapple for a change. Serves 8-10.

Ingredients:

• 2 cups crushed pretzels (small, thin ones are easier to smash, in a Ziploc baggy with a rolling pin or the bottom of a glass)
• 4 ½ tbls. plus 1 cup granulated sugar
• 1 cup butter, melted
• 2 8-oz. packages cream cheese, room temperature
• 1 8-oz. container Cool Whip or other frozen whipped topping, thawed
• 1 6-oz. package strawberry Jell-O
• 2 cups boiling water
• 1 16-oz. bag frozen strawberries

Preparation:

Preheat oven to 400 degrees. Combine pretzels, 4 ½ tbls. sugar and butter. Press into bottom of 9 x 13 baking pan. Bake for 7 minutes. Set aside to cool.

In a medium mixing bowl, beat 1 cup sugar with cream cheese until smooth. Gently fold in Cool Whip. Spread over cooled crust (it should be completely cool). Refrigerate until set, about an hour.

When base is set, proceed with rest of recipe. In a medium, non-reactive mixing bowl, combine gelatin mix and boiling water. Mix in frozen strawberries and stir until fruit is thawed. Pour over cream cheese mixture. Refrigerate until completely chilled and set, at least another hour.