Strawberry Pretzel Salad Paula Deen

• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 tablespoons sugar plus 3/4 c sugar
• 8 ounces cream cheese
• 8 ounces whipped topping
• 6 ounces strawberry gelatin, dessert mix
• 2 cups boiling water
• 20 ounces frozen strawberries
• 8 ounces crushed pineapple
• whipped topping or whipped cream, to garnish

1. Preheat oven to 400.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
3. Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
4. Set aside and allow to cool.
5. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
6. Fold in the whipped topping, and spread over the cooled crust.
7. Refrigerate until well chilled.
8. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
9. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
10. To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

pretzels, butter, sugar, cream cheese, topping, strawberry gelatin, boiling water, frozen strawberries, pineapple, cream

Taken from www.food.com/recipe/strawberry-pretzel-salad-paula-deen-531453 (may not work)