00\u00b0F.
Stir together crushed pretzels, melted butter and 3 tablespoons
ccasionally, while preparing crust. Combine crushed pretzels, sugar and butter until moistened
ugar, mix and then add crushed pretzels. Mix until well coated and
Place crushed pretzels in a small bowl; cut
Crush pretzels to resemble coarse nuts.
I use my blender - chop button.
Melt margarine in pan; mix with sugar and crushed pretzels.
Press mixture in a 9 x 12-inch pan.
Save part for topping.
Beat the cream cheese with powdered sugar until fluffy. Fold Cool Whip into cream cheese.
Spread 1/2 of cream cheese mixture on pretzels.
Add 1 can pie filling, then rest of cheese mixture.
Top with remaining crushed pretzels.
Refrigerate overnight.
Delicious.
Mix and press in bowl the crushed pretzels, 1/2 cup sugar and melted butter.
Mix and spread on pretzels 1/2 cup sugar, Cool Whip and cream cheese.
Combine 1/4 cup sugar and crushed pineapple; cook with cornstarch.
Mix in pineapple and spread on top.
Mix crushed pretzels, margarine and 1/2 cup white sugar and place in round cake pan, then bake 8 to 10 minutes at 350\u00b0.
Upon removal, stir immediately, then let sit and stir again 5 minutes later to completely separate pretzel pieces.
Blend crushed pineapple, cream cheese, Cool Whip and 1/2 cup sugar.
Add pretzels.
Refrigerate at least 2 hours before serving.
Mix crushed pretzels, melted butter and 1/4 cup sugar. Press in 9 x 13-inch dish and bake at 350\u00b0 for 12 minutes. Cool COMPLETELY. Mix cream cheese, 1 cup sugar and Cool Whip together. Spread over crushed pretzels. Chill in freezer until completely firm (not frozen). Dissolve Jell-O in water. Stir in strawberries. Mix until thawed, then add pineapple. Chill until firm.
Mix 1 1/2 cups crushed pretzels, butter and sugar together. Pat in 9 x 13-inch pan.
Bake for 10 minutes at 350\u00b0.
Cool.
bag. NOTE: Pretzels must be finely crushed to avoid burning.
Layer crushed pretzels in a 9 x 13-inch pan.
Sprinkle sugar and butter over pretzels and bake at 350\u00b0 for 10 minutes.
Cool completely.
Blend cream cheese, Cool Whip and sugar.
Layer over pretzels and refrigerate at least 2 hours.
Dissolve Jell-O in water, then add strawberries.
Layer onto Cool Whip and cream cheese, then refrigerate.
Heat the oil in a deep fryer to 350 degrees F (175 degrees C).
Mix the flour, salt, and pepper in a large resealable plastic bag. Place cod in the bag, and gently shake to coat. Place eggs and crushed pretzels in two separate shallow dishes. Dip coated cod in the eggs, then in the crushed pretzels.
Fry coated fish 10 minutes in the preheated oil, turning once, until golden brown and easily flaked with a fork.
Crush pretzels with rolling pin (but not too finely).
Put crushed pretzels into mixing bowl and add sugar and then butter, until pretzels are moist.
Press into 9 x 13-inch baking pan and bake for 8 minutes at 400\u00b0. Cool off totally.
Mix Cool Whip with 1 cup sugar.
Pour over cool pretzel crust.
Set aside.
Line a 13 x 9 pan with foil and lightly coat with cooking spray.
In a bowl mix powdered sugar, peanut butter, and melted butter. Stir in 2 cups of crushed pretzels. Press mixture into bottom of pan and press firmly.
In a heavy medium saucepan combine butterscotch chips and whipping cream. Stir over medium heat until chips have melted. Carefully spoon and spread mixture over crumb mixture.
Sprinkle with remaining pretzels and peanuts. Press gently.
Cover and chill for 2 hours, cut into bars and serve.
Combine crushed pretzels, sugar and melted butter.
Roast in oven at 400\u00b0 for 7 minutes.
Stir and set aside.
Mix Cool Whip and crushed pineapple.
Add pretzels and chill.
Combine crushed pretzels, melted margarine and sugar; mix well.
Pour into a 9 x 12-inch dish.
Bake at 400\u00b0 for 4 to 6 minutes.
Cool.
Cream together the cream cheese and sugar.
Fold in Cool Whip and spread mixture over cooled pretzels.
Prepare strawberry jello and 2 cups boiling water.
Add frozen strawberries to jello.
Pour onto cheese mixture when slightly thickened.
Refrigerate.
Mix the crushed pretzels, 4 tablespoons of sugar and melted margarine. Put it in a 9 x 12-inch pan.
Bake 8 minutes at 400\u00b0. Cream together 1 cup sugar and cream cheese. Fold in Cool Whip which has been thawed.
Spread over cooled pretzels layer.
Place pretzels in food storage bag and crush with a rolling pin.
Mix crushed pretzels with margarine and press into a 9x13 baking dish. Bake at 350 degrees for 8 to 10 minutes. Cool.
Mix cranberries, 1 cup sugar, pineapple and marshmallows; refrigerate overnight.
The following day, mix 2 cups pretzels, 3 tablespoons sugar and margarine; pat into 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0.
Cool thoroughly.
Whip the whipping cream (or use Cool Whip), fold in the cranberry mix and spread over crust. Top with remaining 1 cup of crushed pretzels.
Chill and serve as salad or dessert.
Crush pretzels, using a rolling pin (not too fine).
Mix crushed pretzels, 3 tablespoons of sugar and melted butter.
Press into a 9 x 13-inch pan and bake 7 minutes at 400\u00b0.
Cool.