Mix pretzels and margarine in 9 x 13 pan.
Bake 10 minutes at 350\u00b0.
Beat cream cheese, powdered sugar and egg.
Fold in 8 ounce Cool Whip.
Pour over pretzel mix and cool.
Dissolve jello in 2 1/2 cups boiling water.
Add frozen raspberries.
Cool and pour over top.
Refrigerate.
Crush pretzels.
Add 2 teaspoons sugar.
Melt butter in a 9 x 13-inch glass baking dish.
Press pretzel mix into butter.
Bake at 325\u00b0 for 7 minutes.
Cool.
Crush pretzel sticks to peanut consistency.
Add butter or margarine and 3 tablespoons sugar.
Mix together and pat into a 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
Mix pretzels, oleo and 2 tablespoons sugar.
Bake in 9 x 13-inch pan at 400\u00b0 for 8 minutes.
Mix cream cheese, Cool Whip and 1 cup sugar and put on cooled pretzels.
Refrigerate.
Mix jello, boiling water, cold water and strawberries and when cool pour over Cool Whip.
Refrigerate until set.
It's rich, you may want to serve as a dessert!
Prepare jello mixture and set aside (slightly jelled).
Mix sugar and margarine; add pretzels.
Press into 9 x 13-inch pan and bake 10 minutes at 350\u00b0.
In bowl, blend cheese, sugar and Cool Whip.
Over layer of cooled pretzels, spread cheese mixture and carefully top with jello mixture.
Refrigerate.
Melt butter and add 2 tablespoons sugar and pretzels.
Spread on bottom of 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
Mix cream cheese, Cool Whip and 1/2 cup sugar; spread on top of baked pretzels.
Dissolve jello in 2 cups hot water; add strawberries and mix well.
Refrigerate.
When it starts to set, pour over cream cheese mixture.
Refrigerate.
Mix pretzels, 3 tablespoons sugar and melted butter.
Press in bottom of 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Let cool. Spread 2 cups powdered sugar, Cool Whip, cream cheese and mini marshmallow mixture over pretzels.
Pour strawberry jello and strawberries and water mixture over white layer.
Chill until firm.
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.
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 together pretzels, oleo and sugar.
Reserve 1 cup for top. Put remaining crumbs in a 9 x 13-inch pan and reserve crumbs in another pan.
Bake both for 10 minutes at 350\u00b0.
Cool.
Mix cream cheese, Dream Whip and sugar.
Spread on cooled pretzel layer. Dissolve jello in boiling water; add berries and chill until partially set.
Pour over cream cheese layer; chill.
Sprinkle with remaining pretzel crumbs when ready to serve.
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.
ool.
Mix jello with boiling water until jello is dissolved.
Mix pretzels, oleo and 3 tablespoons sugar.
Line bottom of casserole (9 x
12-inch) with mixture and bake at 400\u00b0 for 8 minutes.
Let cool
25
minutes.
Mix
jello,
water and strawberries.
Chill in
refrigerator
while pretzel mix cools. Mix cream cheese, sugar
and
Dream
Whip.
Spread on top of cooled pretzel mixture covering all edges.
Carefully spoon strawberry mixture on top and chill thoroughly.
Cream oleo and sugar.
Mix in pretzel crumbs.
Pat in lightly buttered 9 x 15-inch pan.
Bake 10 minutes at 350\u00b0.
Cool. Dissolve jello in boiling water; add berries at once.
Chill until almost set.
Cream sugar and cream cheese; fold in Cool Whip. Spread over cooled crust.
When jellied mixture starts to set, spread over cheese mixture.
Refrigerate until firm; serve on leaf of lettuce as salad or as a dessert.
Mix together crushed pretzels, 1/2 cup sugar and 1/3 cup melted margarine and press in bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes and cool.
Mix the cream cheese, Cool Whip and powdered sugar and spread on pretzel crust.
Mix strawberry jello, dissolved in 2 cups hot water, with strawberries and pineapple.
When partly set, pour over pretzel crust, cream cheese and Cool Whip mixture.
Refrigerate.
Serves 12.
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.
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 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.
Mix first three ingredients in 9 x 13-inch casserole dish. Bake at 400\u00b0 for 8 minutes, then cool.
Cream sugar and cream cheese together, then fold in Cool Whip.
Spread over cooled pretzel mixture.
Dissolve strawberry jello in hot water.
Add frozen strawberries.
Let jello set until it starts to gel, then pour over cream cheese mixture.
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.