Recipe information
Yield
serves 8-10
Ingredients
2 cups crushed pretzels
3/4 cup (1 1/2 sticks) melted butter
3 tablespoons, plus 3/4 cup sugar
One 8-ounce package cream cheese
One 8-ounce carton Cool Whip
Two 3-ounce packages strawberry gelatin dessert mix
2 cups boiling water
Two 10-ounce packages frozen strawberries
1 small can crushed pineapple
Preparation
Preheat the oven to 400 degrees. For the crust, mix the pretzels, butter, and 3 tablespoons sugar. Press this mixture into a 9 x 13-inch pan. Bake for 7 minutes and set aside to cool. Beat together the cream cheese and 3/4 cup sugar. Fold in the Cool Whip and spread over the cooled crust. Refrigerate until well chilled. Dissolve the gelatin dessert mix in the boiling water; cool slightly. Add the strawberries and pineapple, and pour over the cream-cheese mixture. Refrigerate until serving time.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
