Pretzel Salad

This red and white treat has a cream cheese spread over a pretzel crust, covered with Cool Whip, and topped with a layer of strawberry gelatin.

Ingredients:

• 2 2/3 cups crushed pretzels
• 3/4 cups melted butter or margarine
• 12 oz. Cream cheese
• 1 1/2 cups sugar
• 1 large package frozen strawberries
• About 1/2 of a large container Cool Whip, thawed
• 1 large package strawberry jello
• 2 cups pineapple juice, heated

Directions:

Combine cream cheese and sugar; set aside. Mix pretzels and margarine and press into 9x13 dish. Bake at 400F for 10 minutes. Cool. Spread cream cheese mixture over pretzels. Spread the Cool Whip over cream cheese. Chill about 30 minutes. Dissolve Jello in hot pineapple juice. Add frozen strawberries; chill until partially set. Carefully pour over all; refrigerate several hours.

Number of Servings: 10

Notes from the Cook: This is an excellent dessert for any holiday!