Ok, here it is – the real Connie-Pretzel-Salad straight from Connie’s kitchen (or more literally, Connie’s e-mail).


2 C. crushed pretzels

1/4 C. sugar

1-1/2 sticks melted butter


Mix well and pat onto the bottom of a 9 x 13 baking dish.  Bake at 350* for 10 min.  Cool.



8 oz. cream cheese

1 C. sugar

1 & 1/2 C. cool whip


Mix well and spread on cooled crust.  Refrigerate while preparing the next layer.


1 pkg. (6 oz.) strawberry jello

2 C. hot pineapple juice ( 1 large can will make 3 salads)

2 pks. (10 oz. each) frozen strawberries


Dissolve jello in pineapple juice.  Add thawed strawberries.  Pour over top of chilled layers.  Chill several hours until set.  Keep refrigerated.

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