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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
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Preheat oven to 400 degrees. For the crust, mix the pretzels, butter, and 3 tablespoons sugar. Press this mixture into a 9x13 inch pan. Bake for 7 minutes and set aside to cool. Beat together the cream cheese and 3/4 cup sugar. Fold in Cool Whip and spread over cooled crust. Refrigerate until well chilled. Dissolve the gelatin dessert mix in the boiling water; cool slightly. Add the strawberries and pineapple, then pour over the cream cheese mixture. Refrigerate until serving time.