Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
Mix butter, 3 tbsp. sugar and pretzels into a 9 x 13 inch pan; bake 10 minutes at 350\u00b0F. Let cool. Mix cream cheese and remaining sugar and cool whip
together, spread over cooled pretzel bottom. Mix jello and water; add the strawberries and let partially gel, then pour over cream cheese. Refrigerate. Serve after jello is set.
Melt butter; add sugar and pretzels and mix.
Press into bottom of 9 x 13-inch pan.
Bake 8 minutes at 400\u00b0.
Beat cream cheese and 1 cup sugar until fluffy; fold in Cool Whip.
Spread on crust, then refrigerate.
Make jello with boiling water, then add frozen strawberries.
Let set for 30 minutes; stir and spread on top of cream cheese mix.
Refrigerate overnight or until jello is set.
Mix oleo, pretzels and 3 Tbsp. sugar.
Press into 9 X 13 pan. Bake 8 minutes at 400.
Cool before
continuing.
Mix cream cheese and 1 Cup sugar, cream well.
Fold in cool whip.
Spread over pretzel crust.
Mix strawberries jello and boiling water, add to this strawberries.
Let stand 10 minutes before pouring over cream cheese layer.
Refrigerate over night or 8 hours before serving.
Mix the first 3 ingredients together; press into a 9 x 13-inch pan.
Bake for 10 minutes at 375\u00b0; let cool.
Beat the sugar and soft cream cheese.
Add the Cool Whip; blend by hand.
Spread on top of crust.
Dissolve the jello and boiling water.
Add the strawberries.
Put on cream cheese mixture.
Chill.
Mix pretzels and butter to make crust.
Put in pan.
Bake crust 8 - 10 minutes until light brown.
Mix cream cheese and powdered sugar together and put on crust.
Mix jello with water, directions on pkg.
Add strawberries to jello and mix together. Put on top.
Chill overnight.
Mix first 3 ingredients and put in a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Blend cream cheese, 1 cup sugar and Cool Whip.
Pour over crust and cool.
Blend jello and hot water. Add cold water and strawberries.
Pour over creamy mixture.
Chill until set.
Mix pretzels, oleo and 3 tablespoons sugar together; press into a 9 x 13-inch pan (ungreased).
Bake for 10 minutes at 350\u00b0. Cool.
Cream together the cream cheese, 1/2 cup sugar and Cool Whip.
Mix together and spread over cooled pretzels.
Dissolve strawberry jello and boiling water.
Add strawberries.
Stir until it sets up a little.
Pour over cheese mixture; cool until set. Put Cool Whip on top.
Place sliced strawberries on bottom of a 13 x 9-inch cake pan. Make large package of jello and pour over strawberries.
Place in refrigerator to set.
Once set, slice sponge cake into 1-inch slices and place on top of set jello mixture.
Poke holes in sponge cake.
Make small package of jello and pour it over sponge cake-jello mixture.
Refrigerate.
Once total jello mixture is set, top with Cool Whip.
Decorate with whole strawberries.
Great refreshing summertime dessert.
Dissolve jello and sugar in boiling water.
Add cold water. Measure 3/4 cup jello and set aside.
Add strawberries to the remaining jello.
Stir gently until fruit thaws and separates and jello begins to thicken.
Pour into a 6 cup mold.
Chill until set, but not firm.
Beat cream cheese until smooth.
Gradually blend in remaining jello and vanilla.
Spoon into mold over clear jello.
Chill until firm.
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
Pour boiling water over lime jello and marshmallows.
When dissolved, add pineapple.
Stir and cool until thick.
Fold in whipped cream cheese and mayonnaise.
Mix gently, but thoroughly. Pour into shallow pan 3 inches deep.
Allow to set.
Mix other 2 packages of jello with water and cool until thickish,\" then pour over lime mixture.
9 x 13 dish and bake for 8 minutes - Cool
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
Crust:
Combine and press in 9x12\"pan. Bake
Preheat oven to 350 degrees F.
Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9\"x13\" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.
he bag.
Mix together and press into 9 x 13
in the boiling water and stir in the frozen raspberries
Mix together pretzels, sugar and melted butter.
Press in 9
x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Beat together the cream cheese, powdered sugar and Cool Whip.
Pour over cooled pretzel mixture.
Dissolve jello in boiling water.
Add frozen strawberries.
Pour over mixture.
Mix pretzels, sugar, and butter together and press into a 9X13 pan. Bake for 5-10 min at 350, let cool.
Mix cream cheese and sugar, then fold in Cool Whip. Pour over pretzel crust.
Dissolve Jello into 2 cups of boiling water. Add frozen strawberries. Let stand until cool enough to spread over filling.
Refridgerate to set, and top with Cool Whip if desired.