Strawberry Pretzel Salad

This is Cindy's submission to the June 2011 Southern themed recipe swap. It is a Paula Deen recipe.

• Ready In: 2 mins
• Yields: 1 9x13 pan

Ingredients

• 2  cups  crushed  pretzels
• 3⁄4 cup  melted butter
• 3  tablespoons sugar, plus 3/4 cup sugar
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container  whipped topping
• 2 (3 ounce) packages strawberry gelatin, dessert mix
• 2  cups boiling water
• 2 (10 ounce) packages frozen strawberries
• 1 (8 ounce) can crushed pineapple
•  whipped topping or   whipped cream, to garnish

Directions

1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
3. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
4. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
5. To serve, cut slices and serve with a dollop of whipped topping.