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.
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.
Preheat oven to 350.
Mix crushed pretzels, margarine and brown sugar and press into 13\" x 9\" pan.
Bake for 10 minutes.
Mix cream cheese and sugar until well combined.
Fold in cool whip.
Spread over cooled crust.
Place into refrigerator.
Mix 2 cups boiling water with jello until dissolved.
Add strawberries.
Chill until jello begins to set.
Pour over cream cheese/cool whip.
Chill for at least 2 hours before serving.
Mix the first 3 ingredients together; pat in a 9 x 12-inch pan.
Bake at 350\u00b0 for 10 minutes.
Mix the cream cheese, 1 cup sugar and Cool Whip; mix well.
Put on top of pretzel crust. Dissolve the jello in the boiling water and cold water.
Add the strawberries.
When jelled, put over the cream cheese and Cool Whip.
Refrigerate 2 hours.
Follow directions to Jello and add strawberries to Jello. Place in refrigerator
retzels with the butter and 3 tablespoons of sugar. Press the pretzel
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.
Combine jello with 1 3/4 cups boiling water, stirring until jello dissolves. Let cool.
Distribute grapes between 2 - 8 oz dessert glasses. Pour jello over top, cover and chill for 3 hours, or until set.
hot enough to dissolve jello).
Dissolve jello in pineapple juice and
Press melted butter, brown sugar and pretzels in 8 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool slightly and refrigerate. Mix cream cheese, powdered sugar and Cool Whip.
Spread this on pretzel mixture.
Refrigerate 45 minutes.
Dissolve jello in water, add frozen strawberries; pour over cheese.
Let set.
Serve with whipped cream.
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.
Bake pretzels on cookie sheet with 2 sticks butter at 325\u00b0 for 15 minutes.
Cool.
Mix cream cheese and sugar.
In a 9 x 13-inch pan, layer pretzels, then Cool Whip.
Spread cream cheese and sugar mixture.
Chill.
Mix jello with 1 cup boiling water and 1 cup pineapple juice from can.
Mix strawberries and pineapple with jello.
Pour atop cream cheese mixture.
Chill.
Mix first 3 ingredients; spread in 9 x 13-inch pan.
Bake 8 minutes at 400\u00b0.
Cool.
Beat next 3 ingredients and spread on cooled pretzel crust.
Chill.
Dissolve jello in hot water.
When jello is slightly thickened, add strawberries.
Let set again until slightly thickened.
Pour over cream cheese mixture.
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.
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.
Crush pretzels and put in the bottom of pan with the butter and 4 Tbsp. sugar.
Bake at 350 degrees for 7 - 8 minutes.
Cool.
Mix together cream cheese, Cool Whip and 1 c. sugar.
Spread over pretzels.
Combine boiling water and strawberry Jello.
Add frozen strawberries.
Mix and let stand 5 minutes.
Spread over cream cheese mixture.
Chill.
Blend 3 tablespoons sugar and melted butter.
Press into a 13 x 9-inch greased pan.
Bake 7 minutes at 400\u00b0.
Cool.
Blend cream cheese, 1 cup sugar and whipped topping.
Put crumbled pretzels over baked sugar and butter.
Pour cream cheese mixture on top. Make jello; add fruit.
Cool until thickened.
Pour over chilled cream cheese mixture.
Dissolve jello with two cups hot water. Add frozen strawberries. Let set awhile and then spread on cream cheese layer. Refrigerate until set. Serve with Cool Whip.
Spray 9 x 13 pan with cooking spray.
Mix sugar, pretzels and melted butter in the 9 x 13 pan. Press lightly and bake at 350 for 15 minutes.
Set aside to cool.
Mix together cream cheese and powdered sugar.
Add cool whip and fold in marshmallows.
Spread on the crust mixture.
Dissolve jello in boiling water and stir in the strawberries.
Chill until slightly thickened.
Spread over top of dish.
Chill overnight.
Mix margarine and brown sugar until creamy.
Add crushed pretzels (not too fine).
Bake 10 minutes in 350\u00b0 oven.
Dissolve jello in boiling water.
Add very cold strawberries (can use 1 pound frozen strawberries).
Cool until it begins to set.
Mix cream cheese with 1 cup white sugar.
Add Cool Whip.
Spread over cooled crust.
When jello begins to set, put it over cheese mixture.
Refrigerate overnight.