Strawberry Pretzel Jell-O Salad

• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup sugar
• 8 Tbsp unsalted butter
• 8 oz package cream cheese softened
• 1/2 cup sugar
• 8 oz cool whip (thawed in fridge)
• 1 lb fresh strawberries sliced-Don't use frozen-
• 
  
• Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

1. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
2. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
3. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
4. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Raman Noodle Chicken Salad

2-3 chicken breasts cooked and shredded
1/2 head cabbage or bag of coleslaw
2 teaspoons sunflower seeds
1/2 cup slivered almonds
1 Ramon noodle pkg (broken up)

Dressing: mix the night before or several hours before

2-3 Tablespoons oil
2 Tablespoons sugar
2-3 Tablespoons Vinegar
Raman Noodle seasoning pkg

Mix dressing into salad right before serving- Do not mix in early or it will go soggy.