Mix pretzels, margarine and 2 tablespoons sugar.
Pat in pan and bake at 350\u00b0 for 10 minutes.
Blend cheese and 1 cup sugar. Add 1/2 package gelatin, which has been mixed with 2 tablespoons water.
Fold in topping and spread over cooled pretzel mix.
Mix strawberry gelatin and boiling water.
Stir in 1/2 package unflavored gelatin, which has been mixed with 2 tablespoons water. Add strawberries.
Let thicken or partially set.
Spread over cream cheese layer.
Refrigerate 1 hour before serving.
Serves 10 to 12.
Mix crushed pretzels, butter and 4 tablespoons sugar and put in a 9 x 11-inch pan.
Bake at 400\u00b0 for 8 minutes.
Cool.
Cream together the cream cheese and 1 cup sugar; fold in whipped cream. Spread over cooled pretzel mixture.
Prepare gelatin using 1 3/4 cups boiling water.
Stir gelatin mixture into frozen strawberries.
Pour on top of cream layer and refrigerate until firm.
Dissolve jello in boiling water.
Add strawberries and chill. Mix crushed pretzels with melted margarine and sugar.
Press pretzel mix into bottom of 9 x 13-inch baking pan.
Bake at 400\u00b0 for 8 minutes.
Cool.
In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
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 pretzels, margarine and sugar together and pour into a 9 x 13-inch pan.
Press into bottom and bake at 400\u00b0 for 8 minutes.
Beat cream cheese with 1 cup sugar.
Stir into the Cool Whip and spread on cooled pretzel crust.
Mix strawberry gelatin, boiling water and strawberries.
Let set in refrigerator until it begins to jell.
Pour over cheese mixture and refrigerate several hours.
This can be served as a salad or dessert.
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.
Preheat oven to 400\u00b0.
Mix pretzel crumbs, butter and 1 teaspoon of sugar.
Pat into a 13 x 9-inch dish.
Bake for 8 minutes, then cool.
Mix the cream cheese, 1 cup sugar and Cool Whip; spread on pretzel layer.
Combine jello and boiling water. Stir in strawberries.
Pour over cream cheese layer.
Refrigerate until top is congealed and ready to serve.
Mix crushed pretzels, butter and 3 teaspoons sugar and pack in 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0.
Beat remaining sugar into cream cheese.
Stir in Cool Whip.
Spread over cooled pretzel layer and refrigerate.
Mix Jell-O, water and strawberries and refrigerate until almost set, then spoon strawberry mixture over cream cheese layer and refrigerate.
ugar, and butter.
Pat pretzel mixture into a 9 x
Mix pretzels, butter and 2 tablespoons sugar; put in bottom of baking dish.
Bake for 6 minutes.
Let cool.
Mix cream cheese, 3/4 cup sugar and whipped topping.\tBoil water and add strawberry Jell-O and strawberries.
When pretzel layer has cooled, spread cheese mixture over it, then fix Jell-O mixture and spread over cheese mixture.
Chill.
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.
Combine pretzels, butter and sugar. Put in 9 x 12-inch dish. Bake at 350\u00b0 for 10 minutes. Let cool. Cream sugars and cream cheese. Fold in Cool Whip. Spread over pretzel crust. Seal around edges. Dissolve gelatin in boiling water; add strawberries. Let cool, but not gel. Pour over cream cheese layer. Chill at least 1 hour! Delicious salad or dessert!
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.
Mix the first 3 ingredients and press into a 9 x 13-inch pan. Bake at 375\u00b0 for 8 to 10 minutes.
Mix pretzel crumbs, margarine and 3 tablespoons sugar.
Pack in bottom of a 9 x 13-inch pan.
Bake for 10 minutes at 350\u00b0, stirring twice.
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.
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.
Melt butter in pan, then mix in pretzels and sugar.
Flatten out.
Put in 9 x 13-inch pan.
Bake 10 minutes at 400\u00b0.
Cool completely.
Cream together sugar, cream cheese and Cool Whip. Spread on pretzel layer.
Mix Jell-O, water and frozen strawberries together.
Let that set a little.
Once slightly set, pour on top of cream cheese layer.
Refrigerate.
Mix together pretzels, margarine and 3 tablespoons sugar. Spread on bottom of 9 x 13-inch dish.
Bake at 400\u00b0 for 6 to 7 minutes.
Watch closely.
Let cool.
Mix together cream cheese, 1 cup sugar and Cool Whip.
Spread over first layer.
Mix jello with boiling water.
Add strawberries.
Refrigerate until mixture begins to congeal, then pour over second layer.
Return to refrigerator until completely congealed.