Combine crushed pretzel sticks, sugar and melted margarine. Spread in a 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Cool. Mix cream cheese, powdered sugar and Cool Whip.
Beat these ingredients and spread on crust.
Dissolve strawberry jello with boiling water.
Add strawberries and pineapple to jello.
Chill these ingredients until slightly jelled, then pour over cream cheese mixture.
Chill 4 hours.
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.
Cut chicken into pieces.
Dip chicken pieces into sour cream which has been combined with lemon juice and Worcestershire sauce. Roll the chicken pieces in crushed pretzel, coating them completely.
Arrange so not touching in a lightly greased baking dish or pan in a moderate 350\u00b0 oven until crisp and brown on outside and tender and moist within.
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.
Heat oven to 350\u00b0.
Cream margarine and 3 tablespoons sugar. Add crushed pretzel sticks and pat into 9 x 13-inch pan.
Bake 10 minutes and cool.
Mix crushed pretzel sticks, 4 tablespoons of sugar and melted butter; spread in a 9 x 13-inch pan.
Bake at 400\u00b0 for 6 to 10 minutes.
Cool thoroughly.
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
eat just until incorporated. Add crushed pretzels and mix briefly to
margarine and sugar.
Press crushed pretzel mixture into the bottom of
Melt butter; mix with sugar and pretzels.
Bake in a 12 x 8-inch baking dish for 12 minutes in a 350\u00b0 oven.
Let cool. Combine and beat cream cheese, powdered sugar and Cool Whip. Spread on top of pretzel base.
Prepare jello with boiling water. Add crushed pineapple and strawberries to jello mixture.
Spread on top of Cool Whip mixture.
Refrigerate until jelled.
Preheat oven to 375\u00b0.
Press crushed pretzel sticks, 3 tablespoons sugar and margarine into a 9 x 13-inch pan.
Bake for 8 minutes and cool.
Cream the cream cheese and powdered sugar. Stir in the whipped topping.
Blend and place on the pretzel crust.
Combine strawberry gelatin, frozen strawberries and boiling water.
Let cool slightly.
Spoon onto the cream cheese layer and refrigerate.
oil; lightly grease.
For pretzel crust: Combine melted butter, pretzels
00b0F.
Reserve 2 tablespoons crushed pretzels.
In a medium
Preheat oven to 350\u00b0.
Cream butter and 3 tablespoons sugar. Add crushed pretzels and pat into 9 x 13 x 2-inch pan.
Bake 10 minutes.
Cool thoroughly.
Cream 3/4 cup sugar and cream cheese. Add whipped cream and spread over pretzel mixture.
Dissolve jello in boiling water and mix in sliced strawberries.
Pour over cream cheese mixture.
Refrigerate until firm, about 4 hours.
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.
Cut up chicken.
Dry the chicken with paper toweling.
Mix eggs and milk well.
Place the finely crushed pretzels in a paper sack. Dip chicken in the egg-milk mixture, then place in crushed pretzels and shake until coated.
Drop into 350\u00b0 vegetable oil and fry until a rich golden brown.
Place the fried pieces of chicken on aluminum foil in a large flat baking pan and bake at 300\u00b0 for about 35 minutes.
Serve hot.
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.
In a small saucepan, heat cornstarch and pineapple (with its own juice) until thickened. Let cool.
Mix 1/2 cup sugar, melted butter, and crushed pretzel sticks together and put in bottom of 8 x 8 inch pan.
Mix 1 package of DreamWhip, with milk and vanilla, according to its own instructions.
Cream the cream cheese with 1/2 cup sugar. Mix in the DreamWhip.
Put creamed mix on top of pretzels, and spoon cooled pineapple on top of cream mix.
Mix the pretzel and graham cracker crumbs, 1/4 cup of splenda and the margarine.
Firmly press into the bottom of an 8x8 pan. Set aside.
Beat the cream cheese, remaining splenda, and milk until smooth. Stir in the cool whip and spread over the crumb crust. Put in the freezer for 15 to 20 minutes, until set.
Stir the boiling water into the jello mix until dissolved. Stir in the cold water. Refrigerate 30 minutes or until slightly thickened.
Spoon over the cream cheese layer and refrigerate an hour or so, until completely set.