This a dish that every time we have a family get together up home my neice always wants me to make this for her. It’s been a long time since I’ve made it and she’s due to have it next time I go home. It’s different and tastes fantastic. Sounds strange with the pretzels but the salt in the pretzels makes the strawberries so much sweeter. It doesn’t keep well over 2 days because the pretzel crust gets soggy but it’s worth making no matter what.

2 cups pretzels; crushed
1 tablespoon sugar
3/4 cup margarine; melted
1-8 oz package cream cheese
1 cup sugar
1-4 oz Cool Whip
2 cups pineapple juice
2-3 oz. strawberry gelatin
2-10 oz frozen strawberries or raspberries

Combine the crushed pretzels and tablespoon sugar. Add margarine, stirring tell well combined. Press into bottom of 13x9x2 pan. Bake at 350* for 6 -10 min. cool. Beat together cream cheese and 1 cup sugar till smooth. Fold in dessert topping. Spread mix over cooled crust. Combine pineapple juice and gelatin in saucepan. Cook over med. til gelatin is disolved. Add strawberries. Pour gelatin mix over cream cheese layer. Cover and chill 6 hours. Top with more Cool Whip if desired. Cut in squares to serve. Makes 15 servings

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