Pretzel Strawberry Jello Salad

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Pretzel Strawberry Jello Salad
Christon Haydon

1 c. pretzels, lightly crushed ½ c. sugar
1 stick margarine, melted 1 (3-oz.) pkg. strawberry Jello
¼ c. sugar 1 c. hot pineapple juice
1 c. whipped cream (10-oz.) frozen strawberries
(4-oz.) cream cheese

Combine pretzels, margarine, and ¼ cup sugar. Press into pan and heat in oven for 10 minutes at 350. Allow it to cool. Whip cream cheese and ½ cup sugar. Then add whipped cream. Spread the mixture on top of cooled crust, covering all edges. Dissolve Jello in pineapple juice and fold in strawberries. Spoon strawberry mixture over cream cheese layer. Refrigerate and serve.