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.
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.
Mix pretzel crumbs, butter and sugar together and press in the bottom of square dish. Mix up 1 package of Dream Whip according to directions on the package.
Mix cream cheese and powdered sugar. Fold this mixture into the prepared Dream Whip.
Spread over the crumb mixture in the bottom of your dish.
Top with 1 can of cherry pie filling or your favorite fruit.
Sprinkle pretzel crumbs over the top and chill.
br>Sprinkle with the reserved pretzel mixture.
Refrigerate for at
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.
Crush pretzel sticks.
Add 1/2 cup sugar and 1/2 cup butter or oleo.
Mix and spread in 9 x 13-inch pan.
Bake 7 minutes; cool.
venly sprinkle reserved 2 tablespoons pretzel crumbs over top.
Refrigerate
hen pour on top of pretzel mix. Spread evenly in pan
Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
prinkle with cinnamon sugar. Bake pretzel slices 5 to 7 minutes
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.
venly blended. Spread over cooled pretzel crust. Chill 10 minutes. Spoon
utter. Spread half of this pretzel mixture in bottom of 13x9
Preheat oven to 375\u00b0.
Press crushed pretzel sticks, 3 tablespoons sugar and margarine into a 9 x 13-inch pan.
Bake for 8 minutes and cool.
Cream the cream cheese and powdered sugar. Stir in the whipped topping.
Blend and place on the pretzel crust.
Combine strawberry gelatin, frozen strawberries and boiling water.
Let cool slightly.
Spoon onto the cream cheese layer and refrigerate.
ablespoons of sugar. Press the pretzel mixture onto the bottom of
Mix pretzel crumbs, butter and sugar in medium bowl.
Press into pan.
Cook 10 minutes at 350\u00b0F.
Blend together Cool Whip, cream cheese and sugar, and spread over cooled crust.
Dissolve one large package of strawberry Jell-O in 2 cups hot water.
Add pineapple and strawberries; Pour into the mold.
Chill until firmly set; about 4 hours.
op of 40 pretzel twists. Top with another pretzel twist and press
In a large bowl, combine pretzel crumbs, 1/3 cup sugar
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.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.