Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
efore putting it on the salad. Add more lemon juice if
ork in pan.
Make salad; Line crispy tortillas with romaine
Cream the cream cheese and sugar.
Add Dream Whip.
Put creamed mixture over the pretzel mix.
Chill.
Combine strawberry juice and bring to boil (must be 2 cups liquid, so add water if needed).
Add jello.
Add the fruit.
Cool.
Pour over top of chilled pretzel mix.
Chill and serve.
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 pretzel sticks, sugar and margarine and spread into 9 x 13-inch dish.
Bake at 200\u00b0 for 8 minutes and cool.
Blend cream cheese and sugar.
Fold in Cool Whip.
Spread over pretzels.
Seal the edge good.
Melt jello in water.
Add strawberries.
Pour over cream cheese to make top layer of salad.
Chill.
old potatoes for this particular recipe -- use Russets or Red Potatoes
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Crumble pretzel sticks and mix with melted oleo and sugar. Press in 9 x 13-inch pan and bake at 350\u00b0 for 6 to 10 minutes. Blend cheese and sugar.
Fold in Cool Whip and spread mixture over cooled pretzel crust.
Dissolve jello in hot pineapple juice.
Add frozen strawberries.
Pour jello mixture over cheese mixture and let set.
Mix pretzel crumbs, 3 tablespoons sugar and melted butter. Press into a 9 x 13-inch dish and bake 10 minutes at 350\u00b0.
Cool. Whip the cream cheese and sugar until light and fluffy.
Fold in Cool Whip.
Spread over crust and refrigerate.
Dissolve gelatin in boiling water.
Add frozen strawberries.
When mixture has thickened, pour over cream cheese layer.
Refrigerate at least 2 hours.
Even better if made a day ahead.
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.
Melt margarine and stir into pretzels and 1/4 c sugar.
Press into 9 x 13 pan and bake at 350 degrees for 10 minutes.
Cool completely.
Cream sugar and cream cheese together.
Fold in whipped cream and spread over cooled pretzel mixture.
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 broken pretzels with margarine and 3 tablespoons sugar. Spread in 9 x 13-inch pan.
Bake at 400\u00b0 for 8 to 10 minutes.
Cool thoroughly.
Mix cream cheese and 1 cup sugar.
Fold 2 cups whipped topping in and spread over pretzel crust.
Return to refrigerator. Prepare strawberry gelatin with 2 cups boiling water; stir until dissolved.
Add frozen strawberries.
Stir and chill until syrupy. Then pour over well chilled cream cheese mixture.
Cut into squares; garnish with dab of whipped topping.
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.
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.
Mix pretzel sticks, 3 tablespoons sugar and melted butter. Put in 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Cool 1 hour or more.
Combine pretzels, margarine and 3 tablespoons sugar.
Spread on bottom of a 9 x 13-inch baking dish.
Bake at 400\u00b0 for 8 minutes. Whip cream cheese and sugar.
Fold in Cool Whip.
Spread over cooled pretzel crust.
Mix together in a 9 x 13-inch pan, the pretzel sticks, 3 tablespoons sugar and margarine.
Cover bottom of pan and bake for 8 minutes at 350\u00b0.