Mix pretzels, sugar and margarine. Bake in 13 x 9 pan
at 350\u00b0 for 15 minutes. Cool. Dissolve Jell-O in boiling water. Stir in strawberries. Chill slightly. Mix cream cheese and sugar. Fold in Cool Whip. Spread cream cheese mixture over pretzel mix. Add Jell-O layer. Chill. Best made night before.
Mix first 3 ingredients together and press into 9 x 13-inch pan.
Bake at 350\u00b0 for 8 minutes.
Mix next 3 ingredients and spread over cooled pretzels.
Mix next 3 ingredients; mix jello and hot water.
Add frozen strawberries while jello is still hot!! When thickened, layer on cheese and pretzel mixture. Refrigerate.
Best when made the day before.
*Wild strawberry is best if you can get it.
Mix pretzel crumbs and margarine and pack in 9 x 13-inch dish. Bake 10 minutes at 400\u00b0; cool.
Cream sugar and cream cheese until smooth.
Add Cool Whip.
Pour over pretzel crust and refrigerate.
Mix crushed pretzel sticks, oleo and sugar; press into 9 x 14-inch pan. Bake at 350\u00b0 for 8 minutes. Mix strawberry jello and boiling water. Add strawberries. Let chill to thicken. Beat cream cheese with sugar; add Cool Whip and mix well. Put cheese filling in cooled crust. Top with strawberry jello. Chill overnight.
Mix pretzel sticks, melted butter and sugar; press into 13
x 9-inch
baking dish.
Bake at 350\u00b0 for 10 minutes.\tLet cool completely.
Cream oleo and sugar.
Mix in pretzel crumbs.
Pat in lightly buttered 9 x 15-inch pan.
Bake 10 minutes at 350\u00b0.
Cool. Dissolve jello in boiling water; add berries at once.
Chill until almost set.
Cream sugar and cream cheese; fold in Cool Whip. Spread over cooled crust.
When jellied mixture starts to set, spread over cheese mixture.
Refrigerate until firm; serve on leaf of lettuce as salad or as a dessert.
Mix crushed pretzel sticks, 3/4 cup melted margarine and 3 tablespoons sugar.
Pat in a 13 x 10-inch dish.
Bake at 400\u00b0 for minutes.
Cool.
Mix and let stand until cool.
Then pour over cheese mixture and refrigerate.
Best if made the day before serving.
Crush pretzel nuggets; do not overly crush, keep them in small chunks.
Mix pretzels and butter together; pat in bottom of a 9x13 inch pan.
Bake at 400 degrees for 10 minutes; let cool.
Dissolve strawberry Jell-O in boiling water.
Stir in strawberries.
Let start to gel and pour over cheese layer. Refrigerate.
Serves 12.
Combine butter, sugar and pretzel crumbs.
Pour into a 9 x 13-inch baking dish.
Pat into bottom of dish.
Bake at 350\u00b0 for 10 minutes.
Cool.
Dissolve Jell-O in water.
Add slightly frozen strawberries.
Cool until this begins to set.
Cream the cheese and sugar.
Fold in topping.
Spread cream mixture over cooled crust.
Pour Jell-O mixture over this after the Jell-O has begun to set.
Refrigerate overnight.
Cream cream cheese and 1 cup sugar.
When well blended, add 8 ounces Cool Whip.
Set aside.
Mix together crushed pretzels, 3 tablespoons sugar and melted margarine.
Pat into 13 x 9-inch pan. Spread cream cheese mixture over pretzel mix.
Mix 2 small boxes strawberry jello in 2 cups boiling water.
Add strawberries (still frozen).
Stir together and refrigerate until it starts to set. (It won't take long.)
Pour over cream cheese mixture. Refrigerate several hours until firm.
Cut into squares.
Combine pretzels, margarine and brown sugar; spread on the bottom of a 9 x 13-inch baking dish.
Bake at 400\u00b0 for 8 minutes. Do not overbake!
Cool for 15 to 20 minutes.
Whip the cream cheese and granulated sugar together, then fold in Cool Whip. Spread over cooled pretzel crust, making sure to cover all pretzel crust evenly.
Mix jello and water until dissolved, then add strawberries and cool until mixture begins to set.
Pour over cream cheese layer.
Refrigerate overnight.
Combine pretzels, nuts, margarine and 3 tablespoons sugar in bowl; mix well.
Press into baking pan (13 x 9-inch).
Bake at 400\u00b0 for 8 to 10 minutes or until golden brown.
Cool.
Dissolve gelatin in boiling water in bowl.
Add strawberries.
Chill until partially set.
Cream 1 cup sugar and cream cheese in mixer bowl until light and fluffy.
Blend in whipped topping.
Spread over pretzel layer. Spoon strawberry mixture over top.
Chill until set.
Mix pretzels, butter and sugar; pat into the bottom of a 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
In a separate bowl, mix cream cheese, sugar and Cool Whip.
Mix well. Spread on top of pretzel crust.
Dissolve strawberry jello in 1 1/2 cups boiling water.
Stir in the frozen strawberries.
Cool until begins to thicken; then spoon on top of other mixture and refrigerate.
Mix well coarsely crushed pretzels and melted butter.
Mix well, press into greased 9 x 13-inch pan.
Bake for 10 minutes at 375\u00b0.
Cool.
Soften 8 ounce package cream cheese.
Mix in 1 cup sugar.
Whip 1 package Dream Whip according to package.
Fold into cheese mixture.
Spread over pretzel mixture.
Dissolve 6 ounce package of strawberry Jell-O in 2 cups boiling water.
Add 20 ounce package of frozen strawberries.
Stir until strawberries are melted.
When almost set, spread over cheese mixture.
Chill.
Mix pretzel crumbs with melted butter.
Spread evenly in 9 x 13-inch Pyrex dish.
Bake 10 minutes at 350\u00b0.
Let cool.
Beat cream cheese and sugar until smooth.
Add Cool Whip; spread over pretzel mixture and refrigerate.
Blend strawberries with gelatin mixture that has been dissolved in hot water.
Refrigerate until slightly thickened.
Spread over cheese mixture.
Return to refrigerator and chill until firm.
Mix crushed pretzel sticks, 4 tablespoons sugar and oleo and spread in a 9 x 13-inch pan. Bake at 400\u00b0 for 6 to 10 minutes. Cool thoroughly.
Mix crushed pretzel sticks, sugar and butter together.
Set aside 4 tablespoons for garnish.
Press remainder into 9 x 13-inch dish.
Bake at 375\u00b0 for 8 minutes.
Set aside to cool.