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Print Friendly Recipe Recipe Information Source: Angel Ingredients 2-2/3 cups (625 ml) broken pretzel twists 3/4 cup (175 ml) margarine 1/4 cup (60 ml) sugar 8 oz (224 grm). cream cheese, softened 1 cup (225 ml) sugar 8 oz (224 grm). whipped cream 10 oz (280 grm). frozen strawberries 1 8 oz (224 grm). can crushed pineapple 1 large pkg. strawberry Jello Preparation Melt margarine and stir into pretzels and sugar. Press into a 13 inch x 9 inch pan. Bake at 350 degrees (175 C.) for 10 minutes. Cool completely. Cream sugar and cream cheese together. Fold in whipped cream and spread over cooled pretzel mixture. Refrigerate. Drain juice from strawberries and pineapple; reserve juice. Measure enough juice and water to make 2 cups (475 ml). Boil water and juice; add jello to dissolve. Cool until set, then add strawberries and pineapple. Pour over cream cheese layer and refrigerate. Comments

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