Thank you,
Carla

Strawberry Pretzel Salad
Recipe courtesy Paula Deen
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by
13-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 whipped topping,
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 whipped topping.

Thanks,
Carla