Ask and ye shall receive. This is an interesting tasting salad, mixing the saltiness of pretzels in the crust with a sweet topping. The best thing is that it is easy to make.
2 cups crushed pretzels
3 T sugar
1 ½ sticks of butter
Melt butter. Stir in sugar until well mixed. Mix with pretzels until well coated. Spread in a 9 x 13 pan and bake 8 minutes @ 350 degrees.
8 oz. cream cheese
1 cup sugar
1 T milk
4 T crushed (drained) pineapple
1 medium size cool whip
Mix all ingredients except cool whip. Cool whip should be mixed in by hand. After pretzel crust has cooled spread this mixture over crust.
Large strawberry Jello
10 to 16 oz. frozen strawberries (sliced)
(I let the strawberries sit at room temperature for about 5 minutes so they are easier to slice)
2 cups boiling water
Mix jello and water until dissolved. Add frozen strawberries to jello and let stand for a few minutes. Spoon or pour over cream cheese mixture. Refrigerate until ready to serve.
The pie holder came from Sam's Club. I think it cost $29, but don't hold me to that. It sure did come in handy!
|The "red dish" is the strawberry-pretzel salad|