Pretzel Salad . . .

1 cup crushed pretzels

1/2 cup sugar

1/4 cup butter melted

Combine above & line a baking dish. Something the size of an 8x8 square dish.

Reserve some for the top.

Cream together:

1 cup sugar

2 tsp. vanilla

3oz. Pkg. Phila. Cream cheese

Mix together:

1 Box lemon Jello

1/4 cup boiling water

Whip:

1 pt. whipping cream

(or 1/2 pt. whipping cream and 1 pkg. LuckyWhip or

2 pkg. LuckyWhip)

Add whipped cream to lemon Jello mixture. Then fold in cream cheese mixture.

Pour into lined dish. Sprinkle remaining crumbs on top.

Refrigerate at least 2 hours before serving.

When doubling this recipe I use an 8oz. pkg. of cream cheese.

I then increase the sugar from 2 cups to 2 ½ cups.

Increase the vanilla from 4 tsp. to 2 Tab.