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 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.
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.
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.
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.
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.
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.
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 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 3/4 cup sugar.
Add the Cool Whip and marshmallows.
Spread over the cooled pretzels.
Dissolve the jello in boiling water; add frozen strawberries, breaking up with a fork as you stir.
Chill until slightly thickened.
Pour over Cool Whip layer; chill until set.
Mix crushed pretzels, butter and 3 tablespoons sugar together. Spread in 9 x 13-inch glass dish.
Bake until brown, approximately 10 minutes.
Mix cream cheese, 1 cup sugar and Cool Whip until well blended and spread over cooled pretzel mixture. Mix jello, water and strawberries together.
Chill until thickened, then pour over cream cheese mixture.
Chill until stiff.
Combine first 3 ingredients and press into bottom of greased 9 x 13-inch dish.
Bake at 350\u00b0 for 10 minutes.
Mix together cream cheese and sugar.
Add Cool Whip and spread on cooled crust. Dissolve jello in boiling water, then add 1/2 cup cold water. Refrigerate until it starts to set, then add fruit (1 pint crushed strawberries).
If using lime jello, add 1 large can crushed pineapple, drained.
Spread over cream layer and refrigerate.
Base:
Break pretzels with rolling pin.
Pour melted butter/oleo and 1/4 cup sugar over pretzels.
Press into 9 x 12-inch pan.
Bake in 350\u00b0 oven for 10 minutes.
Cool.
Place pretzels in food storage bag and crush with a rolling pin.
Mix crushed pretzels with margarine and press into a 9x13 baking dish. Bake at 350 degrees for 8 to 10 minutes. Cool.
Cream 3 tablespoons sugar and margarine; add pretzels.
Press into 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
First layer:
Mix pretzels, margarine and 1/2 c. sugar together well and bake in a 9x13 inch pan at 350\u00b0 for 10 minutes; cool completely.
Mix the first 3 ingredients; press into a 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes.
Cream the cream cheese; blend in 1 cup sugar.
Add Cool Whip; mix well.
Spread over cooled pretzels. Dissolve jello in boiling water.
Add strawberries, breaking them up with a fork as you stir.
Chill until slightly thickened. Pour over Cool Whip layer.
Chill until set.
Bake pretzels, sugar and butter (mixed) for 8 minutes at 400\u00b0 in 9 x 13-inch loaf pan, then cool.
Stir cream cheese, Cool Whip and sugar well and spread over cooled pretzels.
Cook jello, water and strawberries until syrupy and pour over cream layer. Refrigerate overnight.
Mix pretzels, melted margarine and sugar and put into 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Cool.
Cream together cream cheese and sugar.
Add Cool Whip and put on top of pretzels. Combine strawberry jello, boiling water and strawberries.
Pour over cream cheese and chill overnight.
Cream sugar and oleo.
Mix with pretzels and press into the bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Let cool.