ogether in a bowl; add pineapple and mix well. Fold whipped
In a small saucepan, heat cornstarch and pineapple (with its own juice) until thickened. Let cool.
Mix 1/2 cup sugar, melted butter, and crushed pretzel sticks together and put in bottom of 8 x 8 inch pan.
Mix 1 package of DreamWhip, with milk and vanilla, according to its own instructions.
Cream the cream cheese with 1/2 cup sugar. Mix in the DreamWhip.
Put creamed mix on top of pretzels, and spoon cooled pineapple on top of cream mix.
Mix pretzels, margarine and 1/2 cup sugar.
Press in 8 x 8-inch dish.
Cream Cool Whip, cream cheese and 1/2 cup sugar.
Spread 1/2 on pretzel crust (reserve other 1/2 for top).
Drain pineapple. Cook pineapple juice and 2 tablespoons cornstarch, stirring constantly; boil until thick.
Let cool.
Add 1/4 cup sugar and pineapple.
Spread on Cool Whip mixture and top with remaining Cool Whip mixture.
Mix melted nutter and sugar. Stir in pretzels. Spread on to a pan and bake for 10 minutes at 350 degrees. In a bowl mix cream cheese and sugar. Add drained pineapple. Fold in cool whip. When ready to serve spread cooled pretzels on top of the salad.
Mix together crushed pretzels, 1/2 cup sugar and margarine and spread in a 9 x 13-inch pan.
Bake for 10 minutes in oven preheated to 325\u00b0.
Allow to cool.
Then mix together the cream cheese, rest of sugar and Cool Whip.
Pour this mixture over top of pretzel mixture and refrigerate for 10 to 15 minutes.
Mix pretzels with 3 tablespoons sugar and melted butter into 9 x 13-inch dish.
Bake at 350\u00b0 for 10 minutes.
Cool.
Mix softened cream cheese, sugar and Cool Whip.
Spread over cooled pretzel crust.
Mix together the pretzels, margarine and 1/2 cup sugar.
Press mixture into a 9 x 12-inch pan.
Bake for 5 minutes at 350\u00b0.
Let cool.
Cook together the pineapple, juice and cornstarch until mixture is clear.
Blend together the cream cheese, whipped topping and sugar.
Add cream cheese layer on top of the crumb crust.
Spread pineapple on top of cheese.
Sprinkle with coconut, if desired.
Dot with maraschino cherries.
Chill.
Mix first 3 ingredients and press into a 13 x 9-inch pan. Bake at 350\u00b0 for 10 minutes.
Cool completely, then mix the next 3 ingredients and spread over cooled crust.
Next, dissolve jello with water; add pineapple (drained), then add 7-Up or Sprite. Refrigerate jello mixture until partially set, then pour it over cream cheese layer.
Preheat oven to 350 degrees F (175 degrees C).\n Watch Now
Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.\n Watch Now
Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.\n Watch Now
Preheat oven to 350 degrees.
Place crushed pretzels in the bottom of a 9 x 13 inch baking dish.
Pour melted butter carefully over top.
Bake in preheated oven ten minutes.
Cream together cream cheese and sugar.
Fold in whipped topping.
Spread over cooled crust.
Combine pineapple and pudding mix.
Spread over whipped topping layer.
Chill until serving.
Mix crushed pretzels, butter and 1/3 c. sugar.\tSpread on cookie sheet.
Bake for 5 to 6 minutes (not to brown).
Let cool. Then mix cream cheese, 1/2 c. sugar and pineapple together.
Fold in cool whip and chill.
Fold in pretzels just before serving.
Mix and press pretzels, sugar and oleo into 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes.
Cool completely.
Mix cream cheese, sugar and Cool Whip.
Spread over cooled crust.
Dissolve jello with water; add pineapple (drained), then add 7-Up or Sprite. Refrigerate until partially set.
Pour jello mixture over cream cheese layer.
Refrigerate.
Using a food processor or blender, crumb the pretzels until fine.
Mix pretzels, melted butter, and 1/4 C sugar.
Press into 9 x 13 pan.
Bake 10 minutes@ 350 degrees.
Cool.
Blend cream cheese, 1 C sugar, and whipped topping.
Spread on cooled pretzel layer.
Bring pineapple juice to a boil.
Dissolve jello in hot pineapple juice.
Add strawberries with juice and stir until thawed and jello is partially set.
Spread over cream cheese layer.
Refrigerate 4 hours or overnight.
Cut into squares to serve.
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
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 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.
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.
Melt 1 1/2 cups butter; add 1 cup sugar and add mixture to crushed pretzels.
Pat into 9 x 3-inch pan.
Mix Dream Whip, cream cheese and 1/2 cup sugar and pour over pretzel mixture.
Drain pineapple.
Put juice in the saucepan and add cornstarch.
Blend; cook over medium heat until thick, stirring constantly.
Fold in crushed pineapple and when cool, add to the top of the cream cheese.
Refrigerate until ready to serve.
Mix first 3 ingredients and press in 9 x 13-inch baking dish. Bake at 350\u00b0 for 10 minutes.
Mix Dream Whip as directed.
Add cream cheese and sugar.
Mix well.
Spread on pretzel crust.
Heat pineapple with juice.
Add jello to pineapple mixture.
Spread on top of cream cheese layer.
Refrigerate at least 2 hours.
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.