Combine crushed pretzel sticks, sugar and melted margarine. Spread in a 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Cool. Mix cream cheese, powdered sugar and Cool Whip.
Beat these ingredients and spread on crust.
Dissolve strawberry jello with boiling water.
Add strawberries and pineapple to jello.
Chill these ingredients until slightly jelled, then pour over cream cheese mixture.
Chill 4 hours.
Crush the pretzels.
Cream together 3/4 cup butter and 3 tablespoons sugar.
Pour into the pretzel pieces and mix together. Press into a 13 x 9-inch baking dish.
Bake at 325\u00b0 for 10 minutes and let cool.
Mix the jello with the hot water.
Add strawberries and chill until partially set.
Mix the cream cheese with sugar until creamy.
Fold in the Cool Whip.
Spread on the pretzel mix.
Add strawberry mixture as the top layer and chill until ready to serve.
Mix together and press into 9 x 13 pan. Bake in 400 oven for 8 minutes, cool. Mix cream cheese, sugar, Cool Whip. Spread on cool pretzel crust. Dissolve jello in water, mix in the strawberries.
Let sit for 10 minutes.
Pour jello mixture on top of cream cheese. Let chill overnight.
Combine pretzels, brown sugar and butter.
Press into a 13 x 9-inch pan.
Bake at 350\u00b0 for 10 minutes.
Mix cream cheese, Cool Whip and sugar.
Spread over cooled pretzel crust.
Mix jello with boiling water and stir to dissolve; add cold water.
Add frozen strawberries, let mixture set part way.
Spoon over cream cheese layer.
Refrigerate.
Coarsely crush pretzels.
Add 3 tablespoons sugar; mix well. Bake in a 9 x 13-inch pan at 350\u00b0 for 10 minutes.
Cool completely.
Cream the cheese and 1 cup sugar; blend well.
Add Cool Whip, mixing well.
Spread over cooled pretzel mixture. Dissolve the jello in boiling water; add frozen strawberries breaking up strawberries with a fork as your stir.
Chill until slightly thickened.
Pour over Cool Whip/cream cheese layer. Chill until set.
Mix crushed pretzels, butter and 3 tablespoons sugar together. Spread in 9 x 13-inch glass dish.
Bake until brown, approximately 10 minutes.
Mix cream cheese, 1 cup sugar and Cool Whip until well blended and spread over cooled pretzel mixture. Mix jello, water and strawberries together.
Chill until thickened, then pour over cream cheese mixture.
Chill until stiff.
Preheat oven to 350 degrees (250 degrees if using a glass pan).
Mix crushed pretzels with 3 tsp. sugar and butter and spread in a greased 9 x 13 in. pan.
Bake for 10 minutes.
Cool. Mix cream cheese and sugar until smooth.
Fold in whipped topping. Spread to edge of dish on top of pretzel layer.
Dissolve Jello in water in a bowl.
Add strawberries.
Mix well and put in refrigerator until thickened.
Pour over cream cheese layer. Refrigerate until firm and ready to serve.
Combine pretzels, margarine and 1/3 cup sugar.
Press into 9 x 13-inch baking pan.
Bake at 350\u00b0 for 15 minutes.
Cool.
Combine cream cheese and sugar.
Mix well and fold in whipped topping. Spread on pretzel mixture and chill.
Dissolve gelatin in boiling water; add strawberries; chill until partly set.
Pour over cream cheese layer and chill until firm.
Break pretzels into small pieces.
Mix butter and pretzels in a 9x13 baking dish.
Bake at 400 degrees for 8 minutes.
Spread cream cheese on pretzel mixture.
Dissolve jello into boiling water. Add strawberries. Let stand 10 minutes and pour over cream cheese layer. Chill in fridge.
Mix well pretzels, margarine and 3 tablespoons sugar.
Bake in a 9 x 13-inch pan at 350\u00b0 for 10 minutes; cool completely.
Cream the cheese and blend in 1 cup sugar.
Add Cool Whip; mix well. Spread over cooled pretzels.
Dissolve jello in boiling water; add frozen strawberries, slightly thickened.
Pour over Cool Whip layer.
Chill until firm.
Beat together cream cheese and sugar, then add Cool Whip.
Mix well and then spoon over crust.
Mix jello with boiling water. Add strawberries with syrup.
Let stand 10 minutes.
Pour over cheese mixture and refrigerate.
When set, garnish with nuts.
Dissolve jello in boiling water, add strawberries, breaking with fork as you stir.
Chill until slightly thickened.
Pour over cream cheese layer.
Chill until set.
Mix well pretzels, margarine and 3 tablespoons sugar.
Bake in a 9 x 13-inch pan at 350\u00b0 for 10 minutes.
Cool completely.
Cream the cheese and blend in 3/4 cup sugar.
Add the Cool Whip and marshmallows.
Spread over the cooled pretzels.
Dissolve the jello in boiling water; add frozen strawberries, breaking up with a fork as you stir.
Chill until slightly thickened.
Pour over Cool Whip layer; chill until set.
Combine first 3 ingredients and press into bottom of greased 9 x 13-inch dish.
Bake at 350\u00b0 for 10 minutes.
Mix together cream cheese and sugar.
Add Cool Whip and spread on cooled crust. Dissolve jello in boiling water, then add 1/2 cup cold water. Refrigerate until it starts to set, then add fruit (1 pint crushed strawberries).
If using lime jello, add 1 large can crushed pineapple, drained.
Spread over cream layer and refrigerate.
Mix first 3 ingredients together and press into 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
Mix cream cheese, powdered sugar and egg together.
Fold in Cool Whip.
Spread over crust.
Chill 30 minutes.
Pour cooled jello over all.
I pour it onto a spoon so it won't go down under.
Chill overnight.
Bake pretzels, sugar and butter (mixed) for 8 minutes at 400\u00b0 in 9 x 13-inch loaf pan, then cool.
Stir cream cheese, Cool Whip and sugar well and spread over cooled pretzels.
Cook jello, water and strawberries until syrupy and pour over cream layer. Refrigerate overnight.
Mix the first 3 ingredients; press into a 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes.
Cream the cream cheese; blend in 1 cup sugar.
Add Cool Whip; mix well.
Spread over cooled pretzels. Dissolve jello in boiling water.
Add strawberries, breaking them up with a fork as you stir.
Chill until slightly thickened. Pour over Cool Whip layer.
Chill until set.
Mix pretzels, melted margarine and sugar and put into 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Cool.
Cream together cream cheese and sugar.
Add Cool Whip and put on top of pretzels. Combine strawberry jello, boiling water and strawberries.
Pour over cream cheese and chill overnight.
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.