Strawberry Pretzel Salad

• 2  cup  crushed pretzels
• 3/4  cup  melted butter
• 3  tablespoon  sugar
• 3/4  cup  sugar
• 1 8-ounce package cream cheese
• 1 8-ounce container Cool Whip
• 2 3-ounce packages strawberry gelatin dessert mix
• 2  cup  boiling water
• 2 10-ounce packages frozen strawberries
• 1 8-ounce can crushed pineapple

Preheat oven to 400 degrees.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9x13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of Cool Whip.

Yield: 8 to 10 servings
Preparation time: 30 minutes
Cooking time: 10 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen