I visited my daughter in South Carolina last year, and she was just 45 minutes from Savannah, Georgia and we went to Paula Deen's restaurant one day and of course, bought some of her cookbooks. I found this recipe in her cookbook and have made it several times for family gatherings and pot lucks, and it's always a huge hit, and rarely is any left over. I haven't made it at the B&B yet, but it's become a family staple now. It's great as a salad side dish, or a dessert. Enjoy!

PRETZEL CRUST:

• 2 cups crushed pretzels
• 3/4 cup (1 1/2 sticks) butter
• 3 Tbsp. sugar

Preheat the oven to 400 degrees.

Mix the pretzels, butter and sugar. Press into a 9x13" pan. Bake for 7 minutes and set aside to cool.

CHEESE LAYER:

• 1 oz. pkg. cream cheese, softened
• 1 oz. container Cool whip (or 8 oz. [1 cup] heavy cream, whipped)
• 3/4 cup cup sugar

Beat together the cream cheese and sugar. Fold in the Cool Whip or whipped cream. Spread over cooled crust. Refrigerate until well chilled.

Mix the pretzels, butter and sugar. Press into a 9x13" pan. Bake for 7 minutes and set aside to cool.

STRAWBERRY LAYER:

• 2 3-oz pkgs. strawberry jello
• 2 cups boiling water
• 2 10-oz pkgs. frozen strawberry slices (thawing not neccesary)
• 1 small can crushed pineapple, undrained

Dissolve the jello in the boiling water; cool slightly.

Add the frozen strawberry slices and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.