Strawberry Pretzel Salad

This "salad" has an honored spot at any remotely festive or holiday-related family gathering. I was introduced to it about three years ago, and I consider my life before that point to be a waste.

I'm kidding. But I do really, really like this. As in, I could single-handedly eat an entire pan in a weekend. Give or take. It's so yummy - crunchy, creamy, tangy, salty, sweet, and delicious.

Strawberry Pretzel Salad

For crust:
1½ sticks butter, melted
3 tablespoons sugar
2 cups crushed pretzels

For filling:
8 oz cream cheese (room temperature)
1 cup sugar
1 tablespoon milk
4 tablespoons crushed pineapple
8 oz Cool Whip

For topping:
1 large strawberry Jello
2 cups boiling water
16 oz frozen sliced strawberries

For crust, mix butter, 3 T sugar and pretzels. Press into the bottom of a 9x13 pan. Bake 8 minutes at 350^o F.

Mix cream cheese, 1 cup sugar, milk and pineapple with hand mixer until well blended. By hand, mix in Cool Whip. Spread on top of pretzel crust. Chill for 30 minutes.

Mix 1 large strawberry Jello with 2 cups boiling water; stir until dissolved. Add frozen strawberries. Let stand about 10 minutes, then carefully spoon over cream cheese layer. Refrigerate until set.

Proceed to eat half the pan in one sitting.

For more great recipe ideas, visit Saturday Stirrings!