STRAWBERRY PRETZEL SALAD
3/4 cup melted butter
2 cups crushed pretzels
1 cup, plus 3 tablespoon, sugar, divided
1 (8-ounce) package cream cheese, softened
1 (8-ounce) package frozen whipped topping
1 (6-ounce) package strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries, thawed
1 cup crushed pineapple
Mix together butter, crushed pretzels, and 3 tablespoons of sugar, and press into a 9-inch-by-13-inch pan. Bake at 400 degrees for 7 minutes. Cool completely.
In a mixing bowl, blend cream cheese, 1 cup sugar, and thawed whipped topping; spread over cooled crust.
In a separate bowl, dissolve gelatin in boiling water. Add strawberries and pineapple with their juices to the gelatin and stir to combine. Chill slightly. Pour over cream cheese mixture and chill thoroughly before serving.