Strawberry Pretzel Salad

I found this recipe in a Paula Deen cookbook but it's been around for years. We always serve it on holidays! It's pretty, tasty and is made in advance - just waiting in the refrigerator to be served!

2 cups crushed pretzels
3/4 cup (1 1/2 sticks) melted butter
3 tablespoons plus 3/4 cup sugar
1 - 8 oz. cream cheese
1 - 8 oz, cool whip
2 - 3oz. packages strawberry jello
2 cups boiling water
2 - 10 oz. packages frozen strawberries
1 - 8 oz. can crushed pineapple

Preheat oven to 400 degrees.
To make a crust: combine the crushed pretzels, melted butter and 3 tablespoons of sugar. Press the mixture onto the bottom of a 9 x 13 baking dish. Bake for 7 minutes and allow to cool.
Once the crust has cooled beat together the cream cheese and 3/4 cup of sugar. Fold in the cool whip and spread over the crust. Refrigerate until well chilled.
Once the cream cheese layer is cooled. Dissolve (completely - no powder visible) the gelatin into the boiling water and allow to cool a few minutes. Add the strawberries and pineapple to the gelatin and mix well. Pour gently over the white layer. Refrigerate until completely gelled and ready to serve.


If you desire a smaller quantity. This recipe can easily be cut in half and prepared in an 8" x 8" dish.