MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Pretzel Salad Poke Cake Categories: Cakes, Desserts, Fruits, Cheese, Dairy Yield: 12 Servings 15 1/4 oz Box white cake mix 1 1/4 c Water; more for gelatin 2 lg Eggs; room temperature 1/4 c Oil 1 lb Strawberries; - sweetened, sliced, thawed 6 oz Strawberry Jello (2 boxes) 2 c Crushed pretzels (8 oz) 1/2 c Butter; melted 1 c Sugar; +1-1/2 tb, divided 8 oz Cream cheese; softened 8 oz Tub whipped topping; thawed Set oven @ 350°F/175°C. Grease a 13x9" baking dish; set aside. In a large bowl, beat cake mix, 1-1/4 cups water, eggs, and oil on a low speed for 30 seconds. Increase speed to medium; beat another 2 minutes or until smooth. Pour batter into prepared baking dish. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes. Leave oven on. Poke holes every 1/2" with the end of a wooden spoon. Set aside. Drain juice from the strawberries into a 2-cup measuring cup. Refrigerate berries for later use. Add water to the juice so it measures 2 cups, then pour into a small saucepan. Bring mixture to a boil; stir in gelatin until dissolved. Remove from the heat; chill 30 minutes. Gently spoon gelatin mixture over the cake; chill 2 to 3 hours. Meanwhile, combine pretzels, butter and 1 cup sugar in a bowl. Spread mixture onto a parchment-lined sheet pan; bake 10 minutes. Remove promptly; cool completely on a wire rack. Break into pieces. In a small mixing bowl, beat the cream cheese and remaining 1-1/2 tb sugar until smooth, 1 to 2 minutes. Add whipped topping; beat until evenly combined. Remove cake and reserved strawberries from the refrigerator. Spread whipped topping mixture over the cake; top with strawberries. Sprinkle with pretzel pieces. Cut into slices to serve. Recipe by Lauren Habermehl, Pewaukee, Wisconsin Recipe FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM