Lasagna pan & pretzel jello salad.

This is a super adorable vintage Pyrex lasagna pan in my favorite pattern- Friendship.  It seems too shallow for lasagna so I plan on making a sweet treat instead.  Pretzel jell-o, aka a dessert of the gods, with this recipe from my friend/co-worker R.D.:

PRETZEL JELL-O SALAD

2 2/3 cup thin pretzel sticks, crushed, but not too fine

3 tablespoons sugar

3/4 cup margarine or butter, melted (1 1/2 sticks)

8 oz. (1 package) cream cheese

1 cup sugar

1 cup Cool Whip

6 oz. strawberry Jell-o

1 package frozen strawberries, do not thaw or drain.

Mix crushed pretzels, 3 tablespoons sugar, and margarine well.  Press into a 9 X 13 in. pan to form the crust.

Bake at 350 degrees for 10 minutes, cool.

Mix cream cheese with the 1 cup sugar in mixer and blend well.  Fold in the Cool Whip. Spread over cooled pretzel crust.

Stir the jell-o into 2 cups boiling water.  When dissolves, add the frozen strawberries. Stir and when slightly thickened pour over the cheese layer.  
Refrigerate for several hours or overnight.   Spread the remaining Cool Whip on top.

Tip:  Use a 10 oz. bag of frozen strawberries, cut up, to get more berries than in the frozen containers with juice.