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.