Strawberry Pretzel Salad

I got this recipe from my Grandma, but I tweaked it a little by adding the extracts. They make the whipped cream taste fresher.

• Ready In: 30 mins
• Serves: 8-12

Ingredients

• 2  cups  pretzels, finely crushed
• 3⁄4 cup butter or 3⁄4 cup margarine, melted
• 3  tablespoons sugar
• 1 (8 ounce) package cream cheese or 1 (8 ounce) package  neufchatel cheese
• 1  cup sugar
• 8  ounces Cool Whip, thawed in fridge
• 2  teaspoons vanilla extract
• 1  teaspoon  orange extract or 1  teaspoon  lemon extract
• 2 (3 ounce) packages strawberry gelatin
• 2  cups boiling water
• 2 (10 ounce) packages frozen strawberries, par thawed and sliced

Directions

1. Preheat oven to 400 degrees.
2. Stir together first 3 ingredients.
3. Mix well and press into bottom of 13x9x2 inch baking pan.
4. Bake for 8 to 10 minutes.
5. Set aside or refrigerate to cool.
6. In a large mixing bowl, or in a stand mixer cream together sugar and cream cheese, gradually add in extracts.
7. Fold in Cool Whip gently until mixture is fluffy.
8. Spread mixture onto cooled pretzel crust.
9. In separate bowl, dissolve gelatin into boiling water.
10. Stir in frozen strawberries and allow to set until about egg white consistency. If you use fresh stawberries, this will take longer, but if you use frozen, it will be very quick.
11. Once correct consistency, pour and spread evenly over the cream cheese layer.
12. Refrigerate until fully set.