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.
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.
Combine pretzels, 2 teaspoons sugar and margarine; press into a 13 x 9-inch pan.
Bake for 7 minutes at 400\u00b0.
Cool.
Mix cream cheese, confectioners sugar and whipped topping; spread on pretzel mixture.
Dissolve strawberry and lemon jello in boiling water. Add pineapple and strawberries.
Allow mixture to cool.
Spread jello and fruit on cream cheese mixture.
Refrigerate.
Cut into squares.
Serves 16.
Mix pretzels, margarine and sugar.
Press into 13 x 10-inch pan.
Bake at 400\u00b0 for 8 to 10 minutes.
Mix jello, boiling water and strawberries; stir until dissolved.
Refrigerate for 30 minutes.
Mix cream cheese, sugar and Cool Whip.
Spread over pretzel mixture.
Pour cooled jello on top and refrigerate.
Let set for 4 to 5 hours.
Can top with more Cool Whip.
Mix together pretzels, butter and 3 tablespoons sugar.
Press into 13 x 10-inch pan.
Bake at 400\u00b0 for 8 to 10 minutes.
Do not overbake.
Mix jello, boiling water and strawberries.
Stir until dissolved.
Place in refrigerator to cool for 30 minutes.
Mix cream cheese and sugar.
Fold in Cool Whip.
Spread over pretzel mixture.
Pour cooled jello on top and refrigerate.
Let set 4 to 5 hours before serving.
Top with Cool Whip.
Combine jello, water and frozen strawberries.
Melt margarine, 4 tablespoons sugar and pretzel mix into 9 x 13-inch Pyrex dish. Bake 8 minutes at 400\u00b0.
Cool.
Soften cream cheese and mix with 1 cup sugar and fold in Cool Whip.
Layer cream cheese mixture on top of baked pretzels.
Top with jello mixture.
Combine pretzels, melted margarine and 3 tablespoons sugar; spread in a 13 x 9-inch pan.
Bake for 8 minutes at 350\u00b0, then cool.
Combine cream cheese, 1 cup sugar and Cool Whip.
Spread over pretzel crust when it has completely cooled.
Prepare jello according to package directions.
Thaw and drain frozen strawberries.
Mix strawberries into dissolved jello and chill until mixture thickens to a syrupy stage.
Pour jello mixture over cream cheese mixture.
Chill until firm.
Cut into squares to serve.
Serves 15.
Melt margarine, mix with pretzels and sugar.
Spread evenly in large Pyrex dish.
Bake at 350\u00b0 for 6 minutes.
Cool.
Have cream cheese at room temperature.
Mix well with Cool Whip and sugar. Spread over cooled crust.
Pour 2 cups boiling water over jello and stir until dissolved.
Chill until it begins to thicken.
Add strawberries, stir well into jello and pour over the cream cheese. Chill several hours before serving.
Mix pretzels with melted butter.
Put in a 9 x 13-inch pan. Bake 8 to 10 minutes at 350\u00b0.
Cool.
Soften cream cheese.
Beat cheese with sugar and Cool Whip.
Spread on cooled pretzel base and refrigerate.
Mix together orange jello with hot water.
Add juice from mandarin oranges to jello and let cool until partially set.
Add mandarin oranges and pour over partially set cream cheese mixture.
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.
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.
ingredients.
Mix well and press into bottom of lightly
Mix pretzels, sugar and margarine.
Press into 13 x 9-inch baking dish.
Bake at 400\u00b0 for 8 minutes.
Cool.
Beat softened cream cheese, then add sugar and mix well.
Stir in Cool Whip. Let set 10 minutes or longer in refrigerator.
Smooth over cooled pretzel crust.
Add boiling water to jello and stir until jello is dissolved.
Break strawberries apart and add to jello.
Pour over first layer.
Refrigerate until firm.
Mix crushed pretzels,
melted
margarine
and
3 tablespoons sugar.
Spread in 9 x 13-inch pan.\tBake at 350\u00b0 for 10 minutes. Cool.
Beat together
cream
cheese and 1 cup sugar. Fold in Cool Whip.
Spread
on
top
pretzel crust.
Mix large box jello and 2 cups
boiling water until jello dissolved; add frozen strawberries.
Frozen
berries
will cause jello to set up.
Pour over cream cheese and Cool Whip.
Keep refrigerated. Yields 12 servings.
Mix sugar, Cool Whip and cream cheese together and spread on cool crust.
Combine strawberries and pineapple.
Mix strawberry jello and boiling water.
Cool and add to strawberries and pineapple.
Set in refrigerator and cool until it begins to set, then add over cream cheese layer.
Mix first 3 ingredients and place in an 8 x 13-inch pan.
Bake 8 minutes at 400\u00b0.
Mix cream cheese and sugar.
Add Cool Whip. Spread over cooled pretzel crust.
Mix jello and water.
Add berries.
Let stand 10 minutes.
Pour over cheese mixture and refrigerate.
Preheat oven to 400\u00b0.
Mix pretzel crumbs, butter and 1 teaspoon of sugar.
Pat into a 13 x 9-inch dish.
Bake for 8 minutes, then cool.
Mix the cream cheese, 1 cup sugar and Cool Whip; spread on pretzel layer.
Combine jello and boiling water. Stir in strawberries.
Pour over cream cheese layer.
Refrigerate until top is congealed and ready to serve.
Combine pretzels, butter and 3 tablespoons sugar; spread in 9 x 13-inch pan and bake 10 minutes at 350\u00b0.
Cool.
Mix cream cheese, Cool Whip and 1 cup sugar; spread over cooled pretzel layer.
Cool again.
Drain juice from 1 package of strawberries. Combine jello and water; cool and add strawberries.
Chill until starting to set.
Pour over Cool Whip layer.
Be sure jello is cool or it will melt the layer below.
Keep chilled.
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.
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.