I don’t know why this is called a salad because it is really more of a dessert but that is absolutely not a complaint as I love to have something sweet with a meal or before a meal or after a meal or in between meals (yes, I have a small sweet tooth problem!).  This recipe is from Paula Deen’s website and it was so very good that I had to go get a piece to eat before I blogged about it!

3 tablespoons sugar

3/4 cup melted butter

2 cups crushed pretzels

1 (8 ounce) package cream cheese

3/4 cup sugar

1 (8 ounce) container Cool Whip, thawed plus more for topping if desired

2 (3 ounce each) packages strawberry jello

2 cups boiling water

2 (10 ounce each) packages frozen strawberries

1 (8 ounce) can crushed pineapple (not drained)

1  Preheat oven to 400.

2  For the crust, mix together 3 tablespoons of sugar, butter and pretzels.  Press mixture into a 9 x 13″ pan (it didn’t say to grease the pan but I gave it a brief spray of Pam just to be safe) and bake for 7 minutes.  Set aside and allow to cool.  (A note from me, when I make this again, I will double the crust ingredients to make it thicker, it was really thin and barely covered the bottom of the pan.)

3  In a mixing bowl, beat together the cream cheese and 3/4 cup sugar.  Fold in Cool Whip and spread over cooled crust.  Refrigerate until well chilled.

4  In a small bowl, dissolve the jello in the boiling water and allow to cool slightly.  Add strawberries and pineapple and pour carefully over cream cheese mixture.  Refrigerate until set.

5  To serve, cut into slices and top with a dollop of Cool Whip.