Courtesy of Mary Jean Robinson.
I almost forgot to take a photo…that’s why it’s almost gone and not very pretty…sorry.
2 c pretzels, crushed in 1/4 inch pieces, roughly
1 1/2 sticks melted butter
3 TBSP sugar
8 oz cream cheese, softened
1 c sugar
1 TBSP milk
4 TBSP crushed pineapple, drained (optional)
1 12 oz cool whip
2 c water
1 large pkg strawberry jello
20 oz or so frozen sliced strawberries
Add pretzels, butter and sugar together. Stir until pretzels are evenly coated. Press into a 9×13 dish. Bake at 400 degrees for 8 minutes. Set aside and cool completely.
In a large mixing bowl, combine and mix well: cream cheese, sugar, milk, pineapple (if used) and cool whip. Pour this mixture over cooled pretzel crust. Be sure there are no gaps when spreading this mixure over crust. Any openings will allow strawberry juice to seep through and the crust will become damp and mushy. Set aside dish.
In a medium pot boil water. Add jello package and stir until dissolved. Add frozen strawberries, stir well. Make sure the jello mixture is not hot before pouring it over cool whip mixture. Slowly pour over white, cool whip mixture. Refrigerate until set.