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.
In a large bowl, combine pretzel crumbs, 1/3 cup sugar
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.
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.
Stir together pretzels, 3 Tbsp.
sugar and butter.
Press into 9 x 13-inch pan and bake 7 minutes at 400\u00b0.
Let cool completely.
Mix together cream cheese and 1 cup sugar.
Blend well.
Fold in 1/2 carton Cool Whip.
Spread on cooled pretzel layer. Dissolve Jello in hot water then add cold water.
Mix in frozen strawberries and put in freezer for 5 - 7 minutes.
Do not let it jell.
Spread over cream cheese layer.
Serve with remainder of Cool Whip. Serves 10 - 12.
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 first three ingredients.
Press into a 9 x 13-inch pan. Bake at 375\u00b0 for 10 minutes (do not overbake).
Cool.
Combine cream cheese and sugar with electric mixer.
Stir in Cool whip with spoon.
Spread over pretzel mixture.
Dissolve jello with hot water; blend in strawberries until thawed.
When thickened, spread on top.
Put 2 cups chopped pretzels in flat baking dish with oleo (melted) and sugar.
Mix all together and bake at 325\u00b0 for 15 minutes until bubbly.
Let cool.
Next, mix powdered sugar, cream cheese and large Cool Whip.
Pour this mixture over the pretzel crust.
Prepare the jello mix and add the frozen strawberries. Let set and jell until partly set.
Then smooth over the Cool Whip mixture.
This is particularly good when frozen and cut into squares.
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 first 3 ingredients and press into a 9 x 12-inch pan. Bake at 400\u00b0 for 8 minutes.
Let cool.
Mix cream cheese and 1 cup sugar.
Blend in Cool Whip.
Spread over baked pretzels.
Mix last 3 ingredients.
Allow the jello mixture to set quite a bit, then pour over cream cheese mixture.
Refrigerate.
Crush pretzels with rolling pin.
Add melted butter and 3 tablespoons sugar.
Layer and pat in 9 x 13-inch dish.
Bake at 400\u00b0 for 8 to 10 minutes.
Cool.
Beat the cream cheese with 3/4 cup sugar.
Fold in Cool Whip.
Spread over pretzel mixture.
Mix red jello with boiling water.
Add strawberries and blend together; cool.
When slightly set, pour over.
Refrigerate.
Very good.
Crust cannot be detected.
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 jello, water and frozen strawberries.
Melt margarine, 4 tablespoons sugar and pretzel mix into 9 x 13-inch Pyrex dish. Bake 8 minutes at 400\u00b0.
Cool.
Soften cream cheese and mix with 1 cup sugar and fold in Cool Whip.
Layer cream cheese mixture on top of baked pretzels.
Top with jello mixture.
Mix first 3 ingredients and chill until just set.
Mix together next 3 ingredients; press into bottom of 9 x 13-inch pan. Bake at 450\u00b0 for 10 minutes.
Cool.
Mix cream cheese and sugar; fold in Cool Whip.
Spread over pretzel crust.
Next spread Jell-O mix over this; chill until Jell-O is completely 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.
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.
Mix pretzels, 1/4 cup sugar and margarine.
Press into 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Mix cream cheese, 1 cup sugar and Cool Whip.
Spread over pretzels.
Mix jello and hot juice.
Stir in berries.
Let partially set.
Spoon over other layers and refrigerate.
May use peach jello and fresh peaches.
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.
Mix pretzels, butter and 3 tablespoons sugar.
Pat into a 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Mix cream cheese and sugar (1 cup) together; fold into Cool Whip.
Spread onto cooled crust.
Add 2 cups boiling water to jello; stir to dissolve.
Add frozen strawberries.
Break strawberries up into the jello.
Let it gel for 10 minutes, then spread over the top of cream cheese filling.