Strawberry Pretzel Salad

Preheat the oven to 400 degrees F.

In a medium sized bowl, hand crush enough pretzels to make 2 cups. You can use your food processor, but it’s more effort than it’s worth, plus the processor pulverizes them too much. Add the melted butter and 3 tablespoons of sugar. Fold gently to combine completely. Press into a 9 inch x 13 inch glass baking dish. Bake for 7 minutes at 400 degrees. Then remove from the oven to cool.

Meanwhile, make the filling. In a standing mixer, with the paddle attachment, beat the block of cream cheese and 3/4 cup sugar on medium high speed until combined. Add in the whipped topping. No need to thaw. Start slowly, and allow the topping to mix in. Stop the mixer, and scrape down the bowl. Continue mixing on high until well combined and light and fluffy. Then spread over the cooled crust. Cover with plastic wrap and refrigerate for 1 1/2-2 hours.

At about the hour to hour and a half mark, begin making your topping. In a large bowl, dissolve the Jello mix with the boiling water. Let it cool for a couple of minutes, and then stir in the strawberries and the crushed pineapple, juice and all. Cover with plastic wrap and refrigerate for about 5 minutes. One other recipe I consulted said to wait only until the Jello was the consistency of egg whites. It’s your call. Gently pour the topping over the filling.

Refrigerate until ready to serve. Enjoy!