Red, White, & Blueberry Pretzel Salad

Pretzel Crust:
3cp Crushed Salted Pretzels
2/3cp Granulated Sugar
4oz Butter Melted

Directions:
In a mixing bowl combine crushed pretzels & sugar. Then combine with melted butter. Spread across the bottom of a ½ aluminum disposable pan. In a preheated 350 degree oven, bake the crust for 10min-15min. When caramelized crust has formed, pull & cool.

Creamy White Filling:
8 oz Cream Cheese, Softened
8 oz Cool Whip Topping
1 cp Granulated Sugar

Directions:
In a mixing bowl, cream all three ingredients. Layer filling, as smooth as possible, in pan. Make sure to cover all the pretzel crust.

Red & Blueberry Topping:
3 oz pkg. Strawberry Jello
1 cp Boiling Hot Water
10 oz Slightly Frozen Strawberries in Sugar
3.3 oz pkg. Fresh Blue Berries, Rinsed

Directions:
Dissolve Strawberry Jello in hot water. Add strawberries in sugar to liquid. Strawberries need to be slightly frozen so you can separate from the container. Most importantly, this will cool liquid so it starts to solidify. Poor liquid across Creamy White Filling in pan. Then sprinkle top with fresh blueberries. Place in cooler until solid. Cut and serve.