A Salad Recipe

I came across this recipe in the salad section of the 1993 First Baptist Church of Richmond Texas cookbook.  I didn't tag it as a recipe on my "to make" list, but then I saw America's Test Kitchen testing it on their Instagram account.  Maybe I need to try it.  It IS a salad afterall.

Strawberry Pretzel Salad by Margaret

Ingredients:
2 cups pretzels, crushed
1&1/4 cups sugar, divided
1&1/2 sticks butter, melted
1 8 oz cream cheese, softened
1 8 oz container cool whip
1 6 oz strawberry jello
2 cups boiling water or pineapple juice
2 10 oz packages frozen strawberries

Instructions:
1. Mix pretzels 1/4 cup sugar and melted butter. Pour into a 9" x 13" pan, press down to form a crust on bottom only. Bake in 350 degree oven for 10 minutes. Cool.
2. Mix cream cheese, 1 cup sugar, and cool whip. Spread over crust.
3. Dissolve Jello in pineapple juie or water, add strawberries. Refrigerate until thick and spread over cream cheese mixture. Chill.
4. Top with additional Cool Whip if desired.