Melt margarine and brown sugar together and remove from heat. Blend in pretzels and spread in a greased 13 x 9-inch glass pan. Bake for 10 to 12 minutes in preheated 350\u00b0 oven.
Cool and set aside.
Mix together strawberry jello and boiling water until all granules are dissolved and then add cold water and strawberries. Let thicken slightly in refrigerator.
Set aside.
Whip together whipped topping, cream cheese and sugar.
Spread over pretzel mixture.
Top with strawberry mixture.
Refrigerate and let firm before serving.
Mix strawberry jello and 1 cup boiling water, stirring well, Add strawberries, bananas, pecans and pineapple.
Spread 1/2 of mixture in 9 x 13 pan and chill about 10 minutes, then spread with entire container of sour cream.
Next spread rest of jello mixture on top and chill another 10 minutes.
Top with Cool Whip.
Chill about 1 hour before serving.
Looks best in a glass dish.
Dissolve the strawberry jello into boiling water.
Add frozen strawberries and let thaw in mixture. Add the crushed pineapple and chopped nuts.
Pour half of the mixture into an 8 x 8 x 2-inch square pan. Chill until firm. Add sour cream.
Add remaining strawberry mixture.
Chill until firm.
Mix crushed pretzels, sugar and soft margarine and press in 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0; let cool.
Mix softened cream cheese, Cool Whip and sugar.
Mix together and pour over crust (be sure to seal edges).
Mix strawberry jello with boiling water and frozen strawberries (do not thaw; add frozen).
Pour over cheese mixture.
Mix sugar and cornstarch well.
Add water and salt until it thickens.
Remove from heat and add strawberry jello and cool mixture really good.
Add cut up strawberries and pour into 2 cooked pie shells.
Chill for 2 hours.
Top with Cool Whip.
Mix sugar, cornstarch, salt and water.
Bring to boil.
Add strawberry jello.
Boil for a few seconds.
Cool completely. Slice prepared strawberries into baked pie shell.
Pour strawberries into baked pie shell.
Pour cooled jello mixture over top of strawberries.
Chill.
top with whipped topping of your choice.
You can substitute fruit of your choice with the matching flavor of jello.
In two different bowls, mix strawberry jello with one cup hot water for each.
Add to each 1 package of frozen strawberries and 1/2 large can crushed pineapple.
Jell one bowl in refrigerator until set.
Leave other bowl out so it will not set.
Spread sour cream over jelled part, then carefully spoon the unjelled mixture over this.
Return to refrigerator until all is set.
Cook the first 3 ingredients together until done, about 30 minutes.
Make the strawberry jello, using 2 cups boiling water and 1 cup cold water.
Run cranberry mixture through food mill and add to jello.
Let chill until firm, preferably overnight.
Boil 2 cups water.
Pour over the top of 3 small packages strawberry jello in a large bowl.
Stir until dissolved.
Add the frozen sliced strawberries which are partially thawed, the crushed pineapple (juice and all), 1 cup cold water and the mashed bananas.
Pour half into a 9 x 13-inch dish and put into refrigerator to set up.
When firm, spread with the sour cream. Pour the remaining jello over the top; refrigerate until firm.
Mix crackers, sugar and butter together.
Press into 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
While cooling, melt marshmallows and milk in double boiler.
Pour over crust and chill until firm.
While chilling, mix strawberry jello as directed on package.
When dissolved, add strawberries and chill until syrupy, then pour over marshmallow mixture.
Return to refrigerator until firm.
In saucepan place gelatin, sugar and half and half.
Mix over medium heat until hot, almost to a boil.
Mix in sour cream, pour into dish and let gel.
Mix together strawberry jello, 1 cup water, strawberries and juice.
Add enough water to make 2 cups total. Pour on top and chill.
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.
Mix crushed pretzel sticks, oleo and sugar; press into 9 x 14-inch pan. Bake at 350\u00b0 for 8 minutes. Mix strawberry jello and boiling water. Add strawberries. Let chill to thicken. Beat cream cheese with sugar; add Cool Whip and mix well. Put cheese filling in cooled crust. Top with strawberry jello. Chill overnight.
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.
Mix first three ingredients in 9 x 13-inch casserole dish. Bake at 400\u00b0 for 8 minutes, then cool.
Cream sugar and cream cheese together, then fold in Cool Whip.
Spread over cooled pretzel mixture.
Dissolve strawberry jello in hot water.
Add frozen strawberries.
Let jello set until it starts to gel, then pour over cream cheese mixture.
Mix together 2 1/2 cups crushed pretzels, 3/4 cup melted margarine and 3 tablespoon sugar.
Press into buttered 9 x 11-inch pan.
Bake in 375\u00b0 oven for 10 minutes.
Cool.
Soften cream cheese and mix with 1 cup sugar.
Prepare Dream Whip according to directions.
Fold Dream Whip into cheese mixture and spread over pretzel mixture.
Dissolve strawberry jello in 2 cups of boiling water.
Add frozen strawberries; stir until berries thaw. Carefully pour over the top of other mixture.
Chill.
Cream cream cheese and 1 cup sugar.
When well blended, add 8 ounces Cool Whip.
Set aside.
Mix together crushed pretzels, 3 tablespoons sugar and melted margarine.
Pat into 13 x 9-inch pan. Spread cream cheese mixture over pretzel mix.
Mix 2 small boxes strawberry jello in 2 cups boiling water.
Add strawberries (still frozen).
Stir together and refrigerate until it starts to set. (It won't take long.)
Pour over cream cheese mixture. Refrigerate several hours until firm.
Cut into squares.
Mix pretzels, butter and sugar; pat into the bottom of a 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
In a separate bowl, mix cream cheese, sugar and Cool Whip.
Mix well. Spread on top of pretzel crust.
Dissolve strawberry jello in 1 1/2 cups boiling water.
Stir in the frozen strawberries.
Cool until begins to thicken; then spoon on top of other mixture and refrigerate.
Mix sugar, Cool Whip and cream cheese together and spread on cool crust.
Combine strawberries and pineapple.
Mix strawberry jello and boiling water.
Cool and add to strawberries and pineapple.
Set in refrigerator and cool until it begins to set, then add over cream cheese layer.
Mix pretzels, melted butter and 2 teaspoons sugar.
Pat into 9 x 13-inch baking dish.
Bake at 400\u00b0 for exactly 8 minutes.
Set aside.
Beat sugar into cream cheese and stir in Cool Whip. Spread on cooled pretzel mix.
Dissolve strawberry Jello in boiling water.
Add strawberries and mix.
Let stand until beginning to gel.
Pour over cream mixture and refrigerate.