Carol Michael / The Front Porch Restaurant in Dickson
Strawberry Pretzel Salad
Crust:
2 cups crushed pretzels (about 8 oz)
3/4 cup melted butter
3 tablespoons sugar
Filling:
1 cup sugar
2 (8 oz) packages cream cheese, softened
1 (8 oz) container whipped topping
3/4 cup crushed pineapple, well drained
Topping:
2 (3 oz) packages strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen strawberries
For crust, combine pretzels, butter and sugar. Press into 9x13 pan. Bake at 350 for 10 min. Set aside to cool completely.
For filling: Beat cream cheese and sugar together. Add pineapple until mixed in. Then fold in whipped topping. Spread on top of cooled crust.
Refrigerate until well chilled.
Topping: Dissolve gelatin in boiling water. Cool just slightly, then add strawberries. Carefully spoon over topping layer. Chill until completely set, approximately 3 to 4 hrs. Cut into squares to serve.
