Strawberry Surprise

by Cyndi Malloy

My dear Aunt Helen Zumello used to make this.  I like to add blueberries to this recipe when I make it on patriotic holidays... Red, White, and Blue!

I put the pretzels in a large Ziploc bag and roll with a rolling pin to crush them. You can also roll with a can. The pretzels should be crushed to the point of not being obvious sticks, but not to the point of being powder.

Crust:
2 cups crushed pretzels
3/4 cup butter, very soft, or melted
2 TB sugar

Middle layer:
8 oz cream cheese, softened
1 small container of Cool Whip
1 cup sugar

Top layer:
1 6 oz package strawberry jello
2 cups boiling water
2 10 oz packages frozen strawberries
1 20 oz can crushed pineapple, drained well

Directions:
1. Mix pretzels, butter, and 2 TB sugar and press into a 9 x 13 inch Pyrex pan.
2. Bake at 400° 7 to 10 minutes, until slightly bubbly and brown.
3. Mix cream cheese, cool whip, and 1 cup sugar gently with spoon and then pour over crushed pretzel crust.
4. Stir together Jello and boiling water, then add frozen strawberries and crushed pineapple.
5. Chill until slightly jelled. Watch closely, as it will jell quickly in 10 minutes or less.
6. Pour Jello mixture over cream cheese layer. If you are adding blueberries, now is the time to add them. Gently press the blueberries individually into the Jello layer.
7. Refrigerate, then enjoy!