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.