Mix pretzels, 1/4 cup sugar and butter.
Spread in 9 x 13-inch pan.
Bake at 350\u00b0 for 8 to 10 minutes.
Mix cream cheese and 1 cup sugar; add whipped topping.
Spread over cooled pretzel mix. Heat pineapple juice to boiling.
Dissolve Jell-O; add strawberries.
Cool until mushy; spread over cream cheese mix.
Preheat oven to 350\u00b0.
Melt margarine.
Mix pretzels, margarine and 1/2 cup sugar.
Bake for 7 minutes.
Cool mixture, but not too long, or it will get too hard.
Break up with a fork. Beat Cool Whip and cream cheese together with mixer.
Add pretzel mixture, drained pineapple and remaining sugar.
Chill.
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
Stir dressing well just before using, and spoon over salads.
Top with peanuts and serve.
Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.
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.
Combine oleo, pretzels and 1/3 cup of the sugar.
Spread on greased cookie sheet and bake approximately 6 minutes.
Cool. Break into small pieces and place in plastic bag until ready to serve.
Combine cream cheese, 1/3 cup of the sugar and pineapple. Add Cool Whip.
Mix well.
Just before serving, add pretzel mixture to cheese mixture.
A good recipe to make the day before serving.
ogether in a bowl; add pineapple and mix well. Fold whipped
Stir pudding mix, pineapple with juice, marshmallows and nuts
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.
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.
Mix broken up pretzels, 1 stick margarine and white sugar. Bake 10 minutes at 350\u00b0 in 8 to 9-inch baking dish.
Cool.
Beat cream cheese and 1/2 cup sugar together.
Beat Dream Whip separately according to package directions.
Combine with cream cheese mixture.
Spread on top of pretzel crust.
Top with 1 can pineapple pie filling.
Chill.
Mix pretzels, oleo and sugar; spread in 9 x 13-inch pan.
Mash down hard to make crust.
Bake 10 minutes in 400\u00b0 oven.
Cool. Blend package cream cheese and sugar.
Fold in Cool Whip. Carefully pour mixture onto pretzel crust.
Chill.
Mix Jell-O in 2 cups boiling water.
Drain juice from pineapple and add water to make 1 cup liquid.
Add to Jell-O and chill, then add pineapple. Chill until slightly thickened, then pour over cream cheese mixture.
Chill until firm.
hipped topping. Spread over the pretzel layer in dish.
In
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.
Melt butter; mix with sugar and pretzels.
Bake in a 12 x 8-inch baking dish for 12 minutes in a 350\u00b0 oven.
Let cool. Combine and beat cream cheese, powdered sugar and Cool Whip. Spread on top of pretzel base.
Prepare jello with boiling water. Add crushed pineapple and strawberries to jello mixture.
Spread on top of Cool Whip mixture.
Refrigerate until jelled.
Mix together pretzels, 1/3 cup sugar, and melted butter. Bake at 350\u00b0 for 10 minutes and allow to cool.
In a separate bowl, combine cream cheese and 1/2 cup sugar and add to (cooled) pretzel mixture.
Mix well.
Add Cool-whip and pineapple.
Mix well and serve.