Mix pretzels and butter (or margarine) and
press in a 9 x 13 inch baking dish. Bake at 400
degrees for 10 minutes and cool completely.
Dissolve jell-o in hot pineapple juice. Add
frozen strawberries and allow to set. Cream the
cream cheese and sugar then spread over cooled
pretzel mix. Spread Cool Whip topping over
cream cheese mixture and chill. When strawberry
jell-o mixture is slightly set, spread on top
of non-dairy topping. Refrigerate until ready
to serve. Can be made a day ahead.
|