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
1½ sticks butter, melted
3 tablespoons sugar
2 cups crushed pretzels
8 oz cream cheese (room temperature)
1 cup sugar
1 tablespoon milk
4 tablespoons crushed pineapple
8 oz Cool Whip
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 350o 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.
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