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.
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.
Combine margarine with pretzels and 5 tablespoons sugar. Spread in bottom of 9 x 12-inch pan.
Put in 400\u00b0 oven for 8 minutes, then cool.
Mix cream cheese with 1 cup sugar.
Fold in Cool Whip.
Spread over cooled pretzel layer.
Mix jello with 1 3/4 cups hot water.
Add strawberries; stir until berries have melted and jello starts to congeal.
Pour over cream cheese layer. Keep refrigerated until ready to serve.
Mix pretzels, margarine and confectioners sugar together.
Pat into 9 x 13-inch pan and bake at 375\u00b0 for 8 minutes.
Cream together sugar and cream cheese.
Add Cool Whip.
Spread mixture on cooled pretzel crust.
Mix jello with boiling water and strawberries.
Let stand 10 minutes.
Strawberries will thaw and cause jello to set.
Pour over cheese mixture and chill.
Combine pretzels, margarine and 3 tablespoons sugar.
Put in 9 x 13-inch pan.
Bake at 350\u00b0 for 8 minutes; do not overbake.
Whip cream cheese and sugar.
Fold in Cool Whip.
Spread over cooled pretzel mix.
Mix jello, water, berries with juice and pineapple with juice.
Let this cool and spread over the second layer.
Put in refrigerator to set.
Mix pretzels with 1/4 cup sugar and butter.
Pat in an 8 x 12-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Mix cream cheese with 1 cup sugar and Cool Whip.
Spread over cooled pretzel crust.
Dissolve jello in hot pineapple juice.
Add strawberries. Let set partially in refrigerator, then spread over cream cheese layer.
Chill.
nd press firmly with rolling pin. Mix together pretzel crumbs, margarine and
Melt the oleo.
Add 1/4 cup sugar and the pretzels.
Spread in 9 x 13-inch pan and bake at 350\u00b0 for 10 minutes.
Cool thoroughly. Mix the jello with the boiling water.
Add strawberries until partially set.
Mix the cream cheese with the Cool Whip and 1 cup sugar.
Spread over the cooled pretzel crust.
Top with jello mixture.
Chill several hours.
Mix 2 tablespoons sugar, crushed pretzels and oleo.
Press in 9 x 13-inch pan and bake for 8 minutes at 400\u00b0.
Let cool.
Mix the cream cheese, Cool Whip and 1 1/2 cups of sugar.
Beat well. Layer on top of pretzel mix.
Mix jello as directed.
When partly jelled, add fruit and nuts.
Pour over mix and refrigerate.
Slice and serve.
Good!!
Line a 9 x 1-inch pan with mixture of pretzels, oleo and 4 teaspoons sugar.
Bake at 400\u00b0 for 6 minutes.
Cool.
Combine the next 3 ingredients and spread over cooked crust.
Mix the remaining ingredients and let thicken slightly.
Pour over cream mixture and refrigerate.
Set out 1/2 hour before serving.
Cut into squares. Serves 12.
Preheat oven to 350\u00b0.
Cream butter and 3 tablespoons sugar. Add crushed pretzels and pat into 9 x 13 x 2-inch pan.
Bake 10 minutes.
Cool thoroughly.
Cream 3/4 cup sugar and cream cheese. Add whipped cream and spread over pretzel mixture.
Dissolve jello in boiling water and mix in sliced strawberries.
Pour over cream cheese mixture.
Refrigerate until firm, about 4 hours.
Mix pretzels, margarine and 3 teaspoons sugar together and press lightly in 9 x 13-inch baking dish.
Bake for 10 minutes in 350\u00b0 oven.
Cool.
Soften cream cheese and mix with Cool Whip and 1 cup sugar with mixer.
Put on top of pretzel crust.
Dissolve jello in water; mix in strawberries.
After it sets up, pour over creamed cheese mixture.
Chill.
Mix together pretzel, margarine and sugar.
Press in 13x10 pan and bake at 400\u00b0 for 8 to 10 minutes.
Mix Jello, boiling water and strawberries until dissolved.
Refrigerate 30 minutes. Mix cream cheese and sugar, fold in Cool Whip and spread over pretzel mixture, pour cooled Jello on top and refrigerate.
Let set 4 to 5 hours before serving.
Mix the first 3 ingredients; bake in a 350\u00b0 oven for 10 minutes.
Cool.
Cream together the cream cheese and 3/4 cup sugar.
Add the Cool Whip.
Spread on top of cooled pretzel mix. Mix the jello and boiling water.
Add the frozen strawberries. When partially set, spread on cream cheese mixture.
Top with Cool Whip and refrigerate.
Mix crumbs, butter and 3 tablespoons sugar; press in pan. Bake for 10 minutes at 350\u00b0.
Cool.
Cream the cream cheese and sugar until smooth.
Spread on pretzel crust.
Dissolve jello in hot water; add frozen raspberries.
Let stand until thick and pour over top.
Let set.
Spread crushed pretzels in bottom of large Pyrex dish.
Mix butter and 3 tablespoons sugar over pretzels.
Bake 8 minutes at 400\u00b0.
Cool 25 minutes.
Blend 1 cup Cool Whip and cream cheese. Spoon on top of pretzels.
Refrigerate.
Prepare jello in 2 cups boiling water.
Mix partially thawed strawberries with jello. Pour over cream cheese mixture.
Refrigerate until 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 pretzels, butter and sugar.
Press into 9 x 12 pan.
Bake at 400\u00b0 for 6 minutes or until set.
Don't overbake.
Cream together cream cheese, sugar and Cool Whip.
Spread over cooled pretzel crust.
Prepare jello in 2 cups boiling water.
Add the strawberries when the jello is slightly jelled.
Pour over the top of cheese mixture.
Chill until ready to serve.
Mix pretzels, butter and sugar; spread in 9 x 12-inch pan. Bake at 375\u00b0 for 8 minutes.
Cream Cool Whip and cream cheese together and spread on pretzel mixture.
Mix jello, hot water and strawberries; let set until slightly thickened, then spread on Cool Whip and cream cheese layer.
Do not let jello completely set.
Mix first 3 ingredients and place in an 8 x 13-inch pan.
Bake 8 minutes at 400\u00b0.
Mix cream cheese and sugar.
Add Cool Whip. Spread over cooled pretzel crust.
Mix jello and water.
Add berries.
Let stand 10 minutes.
Pour over cheese mixture and refrigerate.