2 2/3 cups crushed pretzels- crushed to the size of peas
3 Tbsp sugar
1 ½ sticks margarine, melted
8 oz cream cheese
1 cup sugar
8 oz cool whip, room temperature
Toppings (choose one)
1 large can of crushed pineapple
1 Tbsp cornstarch
Bring Pineapple and cornstarch to a boil in a sauce pan over medium heat. Let cool.
1 large Strawberry Jello
2 3/4 cups of boiling water
16 oz frozen strawberries, thalled
Mix together and let sit in a refrigerator until it begins to thicken.
Mix crust and press into 9×13 pan.
Mix middle layer and spread over cooled pretzel crust.
Choose either strawberry or pineapple topping, prepare and spread over cream cheese middle layer.
Must refrigerate or the salad will get “soupy”.