Fresh Strawberry Torte

Fresh Strawberry Torte

3 cups crushed pretzels (not too finely crushed)
1/2 cup sugar
1 cup butter, melted
2 packages (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1 container (12 ounces) frozen whipped topping, thawed
6 to 8 cups fresh sliced strawberries
Fresh mint sprigs
1 cup cold water
3 tablespoons cornstarch
1 small box strawberry Jello
1 cup corn syrup
Few drops of red food coloring
2 teaspoons fresh lemon juice
Fresh mint sprigs (optional)

Mix together first 3 ingredients in a bowl. Press into 9″ x 13″ pan. In another bowl use a mixer to beat together cream cheese and powdered sugar. Beat until smooth. Mix in whipped topping. Spread mixture carefully over pretzel crust and cover and refrigerate. In a sauce pan combine water, cornstarch, Jello and corn syrup in that order. Stir or whisk until dissolved. Cook until mixture boils and thickens. Add food coloring and lemon juice. Set aside to cool a bit. In a bowl gently stir berries together with jello glaze. Spread strawberries on top of cream cheese mixture. Refrigerate until ready to serve. Cut in squares and decorate pieces with fresh mint if desired.

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