Ingredients
2-2/3 cups crushed pretzels (10 ounces)1 cup butter, melted1 package (8 ounces) cream cheese, softened1 cup sugar1 carton (8 ounces) frozen whipped topping, thawed1 can (20 ounces) crushed pineapple2 packages (3 ounces each) strawberry gelatin2 packages (10 ounces each) frozen sliced sweetened strawberries, thawed
Preparation
In a bowl, combine the pretzels and butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled.
Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; stir into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.
