at a moderate-steady rate for 4 minutes. Remove from the
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.
/2\" thick.
Transfer sticks to the cookie sheets, spacing
Crush pretzel sticks to peanut consistency.
Add butter or margarine and 3 tablespoons sugar.
Mix together and pat into a 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
Mix crushed pretzel sticks, sugar and butter together.
Set aside 4 tablespoons for garnish.
Press remainder into 9 x 13-inch dish.
Bake at 375\u00b0 for 8 minutes.
Set aside to cool.
Mix pretzel sticks, melted butter and sugar; press into 13
x 9-inch
baking dish.
Bake at 350\u00b0 for 10 minutes.\tLet cool completely.
Mix crushed pretzel sticks, 3/4 cup melted margarine and 3 tablespoons sugar.
Pat in a 13 x 10-inch dish.
Bake at 400\u00b0 for minutes.
Cool.
Mix pretzel sticks, sugar and margarine and spread into 9 x 13-inch dish.
Bake at 200\u00b0 for 8 minutes and cool.
Blend cream cheese and sugar.
Fold in Cool Whip.
Spread over pretzels.
Seal the edge good.
Melt jello in water.
Add strawberries.
Pour over cream cheese to make top layer of salad.
Chill.
Mix pretzel sticks, 3 tablespoons sugar and melted butter. Put in 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Cool 1 hour or more.
Break pretzel sticks into 3 pieces (or bite-
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 in a 9 x 13-inch pan, the pretzel sticks, 3 tablespoons sugar and margarine.
Cover bottom of pan and bake for 8 minutes at 350\u00b0.
Combine pretzel sticks, margarine and sugar and spread into 9 x 13-inch dish.
Bake at 400\u00b0 for 8 minutes; don't overcook.
Whip the cream cheese and 1 cup sugar and fold in Cool Whip.
Spread over cooled crust.
Mix jello, water and frozen strawberries.
Let cool.
Pour over cream cheese layer and congeal.
Melt in frypan the oleo.
Add 1/3 cup of sugar; stir until dissolved.
Add pretzel sticks.
Mix together and bake on cookie sheet or cake pan for 7 minutes at 400\u00b0.
Mix crushed pretzel sticks, 4 tablespoons sugar and oleo and spread in a 9 x 13-inch pan. Bake at 400\u00b0 for 6 to 10 minutes. Cool thoroughly.
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.
Combine together the pretzel sticks, butter and sugar.
Spread in a 9 x 13 x 2-inch pan.
Bake at 400\u00b0 for 5 minutes.
Let cool.
Break pretzel sticks into 1-inch pieces.
Stir pretzel sticks and peanuts in after coating is melted.
Spread out on wax paper in cookie sheet.
Score before it gets hard so you can break into pieces.
Mix crushed pretzel sticks, 4 tablespoons of sugar and melted butter; spread in a 9 x 13-inch pan.
Bake at 400\u00b0 for 6 to 10 minutes.
Cool thoroughly.
In a 13 x 9 x 2-inch baking pan, combine oat cereal, pretzel sticks, fish shaped crackers and nuts.
Stir together oil and Worcestershire sauce; drizzle over cereal mixture, tossing to coat evenly.
Bake in a 300\u00b0 oven for 30 minutes, stirring occasionally.
Cool.
Store mixture in tightly covered container. Makes 6 cups.