Strawberry Pretzel Salad by Bryan Miller

Had a couple of requests for this. Sorry for the delay-rough week!
Some tips for making this work: make sure all pretzel pieces are
smaller than one inch, make sure the pretzel layer is completely
hardened and cooled before adding the next layer and last but not
least-use a hand mixer to combine cream cheese and cool whip. Enjoy

Strawberry Pretzel Salad


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
Preheat oven to 400 degrees F.


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.


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.


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.


To serve, cut slices and serve with a dollop of whipped topping.