- 2 cups crushed pretzels
- 3/4 cup melted butter
- 6 tbs sugar, divided
- 8 oz Cool Whip
- 8 oz cream cheese
- 1 large package strawberry Jell-o
- 20 oz frozen strawberries, thawed, or 2 10 oz cans strawberries
- 13 oz can pineapple
- 2 cups boiling water
Mix pretzels, butter, and 3 tbs sugar together and press into a 9″x13″ pan. Bake at 400° for 8-10 minutes. Transfer to refrigerator and cool until cold (~2 hours).
In a bowl, beat together Cool Whip, cream cheese, and remaining 3 tbs sugar. Spread this mixture on the pretzel crust and refrigerate for at least another 1/2 hour.
In a large bowl, mix together strawberry Jell-o, strawberries (include all the juice if using canned), pineapple (with 1/2 of the juice from the can), and boiling water. Pour mixture on top of the cream cheese mixture and refrigerate to set.
