I had never tried this kind of dessert before but apparently it’s very popular among the potluck world. I have been to many potluck dinners but somehow missed this dessert. The salty pretzels and the sweet cream cheese mixture and jello really go well together. My brother-in-law said he’s had this with raspberries and I think it would be awesome with frozen raspberries and raspberry jello. I plan to make it with raspberries next time I make this. Either way, it’s a nice refreshing dessert that would go great with your spring gatherings.

Strawberry Pretzel “Salad” Dessert:

Crust:

• 2 cups crushed pretzels (Do not put in processor)
• 3/4 cup melted butter
• 3 tablespoons sugar

Filling:

• 1 (8-ounce) package cream cheese
• 3/4 cup sugar
• 1 (8-ounce) container whipped topping

Topping:

• 2 (3-ounce) packages strawberry gelatin dessert mix
• 2 cups boiling water
• 2 (10-ounce) packages frozen strawberries
• 1 (8-ounce) can crushed pineapple
• Whipped topping or whipped cream, to garnish

1. Preheat oven to 400 degrees F.
2. For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.
3. For the Filling: In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate for at least 2 hours, until well chilled.
4. For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
5. Serve slices with a dollop of whipped topping.

Source: Ezra Pound Cake via Paula Deen Food Network