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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 350°F.
Step 2
Add the Jell-O mixture to the 2 cups of boiling water. Stir until Jell-O is completely dissolved. Pour in the chilled pineapple juice. Set aside to until completely cooled.
Step 3
Pulverize pretzels in a food processor or in a freezer baggie with a rolling pin.
Step 4
Melt the butter in a medium-sized saucepan. Stir in ½ cup of sugar to combine. Stir in the pretzels and cook for a minute or so. If the mixture is dry, add a little more butter.
Step 5
Transfer the pretzel mixture to your baking dish and use the bottom of a bottle or measuring cup to press the mixture in the dish.
Step 6
Bake for 15 minutes. Remove and allow to completely cool.
Step 7
Use a hand-mixer to cream (combine) the softened cream cheese with ½ cup of sugar. Use a wooden spoon to gently fold in the Cool Whip until fully incorporated.
Step 8
Once the pretzel crust is completely cooled, spread the cream cheese mixture over the top, making sure that a seal is formed along the sides of the dish. (This is important...if a tight seal is not made, the Jell-O liquid will seep down the sides and make the crust soggy).
Step 9
Add the sliced strawberries to the cooled Jell-O mixture. Gently pour (or ladle) the Jell-O mixture over the top of the cream cheese layer.
Step 10
Place in the refrigerator for at least 2 to 4 hours until the Jell-O has completely set.
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