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 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.
Combine pretzels, margarine and brown sugar; spread on the bottom of a 9 x 13-inch baking dish.
Bake at 400\u00b0 for 8 minutes. Do not overbake!
Cool for 15 to 20 minutes.
Whip the cream cheese and granulated sugar together, then fold in Cool Whip. Spread over cooled pretzel crust, making sure to cover all pretzel crust evenly.
Mix jello and water until dissolved, then add strawberries and cool until mixture begins to set.
Pour over cream cheese layer.
Refrigerate overnight.
Mix together pretzels, margarine and the 3 tablespoons sugar. Press in 13 x 10-inch pan.
Bake in 400\u00b0 oven for 8 to 10 minutes. Set aside.
Mix Jell-O, boiling water and berries; stir until dissolved.
Cool in refrigerator for 30 minutes.
Mix softened cream cheese and sugar.
Fold in Cool Whip.
Spread over pretzel mixture and pour cooled Jell-O over.
Refrigerate; let set 4 to 6 hours.
You may top it with more Cool Whip if desired.
Serves 8 people.
Crush pretzel nuggets; do not overly crush, keep them in small chunks.
Mix pretzels and butter together; pat in bottom of a 9x13 inch pan.
Bake at 400 degrees for 10 minutes; let cool.
Combine butter, sugar and pretzel crumbs.
Pour into a 9 x 13-inch baking dish.
Pat into bottom of dish.
Bake at 350\u00b0 for 10 minutes.
Cool.
Dissolve Jell-O in water.
Add slightly frozen strawberries.
Cool until this begins to set.
Cream the cheese and sugar.
Fold in topping.
Spread cream mixture over cooled crust.
Pour Jell-O mixture over this after the Jell-O has begun to set.
Refrigerate overnight.
Mix together pretzels, margarine and sugar.
Press into 13 x 9-inch pan and bake at 400\u00b0 for 8 to 10 minutes.
Do not overbake! Mix Jell-O, boiling water and strawberries.
Stir until dissolved.
Place in refrigerator to cool for 30 minutes.
Mix cream cheese and sugar.
Fold in Cool Whip.
Spread over pretzel mixture.
Pour cooled Jell-O on top and refrigerate.
Let set 4 to 5 hours before serving.
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.
Combine pretzels, nuts, margarine and 3 tablespoons sugar in bowl; mix well.
Press into baking pan (13 x 9-inch).
Bake at 400\u00b0 for 8 to 10 minutes or until golden brown.
Cool.
Dissolve gelatin in boiling water in bowl.
Add strawberries.
Chill until partially set.
Cream 1 cup sugar and cream cheese in mixer bowl until light and fluffy.
Blend in whipped topping.
Spread over pretzel layer. Spoon strawberry mixture over top.
Chill until set.
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 pretzel crumbs and margarine and pack in 9 x 13-inch dish. Bake 10 minutes at 400\u00b0; cool.
Cream sugar and cream cheese until smooth.
Add Cool Whip.
Pour over pretzel crust and refrigerate.
Mix well coarsely crushed pretzels and melted butter.
Mix well, press into greased 9 x 13-inch pan.
Bake for 10 minutes at 375\u00b0.
Cool.
Soften 8 ounce package cream cheese.
Mix in 1 cup sugar.
Whip 1 package Dream Whip according to package.
Fold into cheese mixture.
Spread over pretzel mixture.
Dissolve 6 ounce package of strawberry Jell-O in 2 cups boiling water.
Add 20 ounce package of frozen strawberries.
Stir until strawberries are melted.
When almost set, spread over cheese mixture.
Chill.
Combine pretzels, butter and 1/4 cup sugar.
Spread in greased 9 x 13-inch pan.
Bake at 400\u00b0 for 15 minutes.
Cool.
Mix cream cheese and 1 cup sugar together.
Spread over pretzel mixture. Next, put a generous layer of Cool Whip.
Dissolve Jell-O mix in heated pineapple juice.
Remove from heat; let partially set.
Add strawberries.
Spread over mixture and refrigerate until Jell-O is firm.
Top with Cool Whip and crushed pretzels.
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.
Melt 3 tablespoons sugar and butter together.
Add pretzels. Stir and press batter into pan.
Bake for 8 minutes at 400\u00b0. Press batter down with spatula; let cool.
Mix the cream cheese, 1 cup sugar and Cool Whip; don't leave long.
Spread over pretzel mixture; seal good around the edges.
Boil 1 1/2 cups water; stir in jello.
Add frozen strawberries; mix with fork.
Pour over cream cheese mixture.
Mix pretzels and 2 tablespoons sugar.
Add melted margarine. Press into a 9 x 12-inch pan.
Bake at 400\u00b0 for 7 minutes; cool. Have cream cheese and whipped topping at room temperature.
Cream them together and mix in 1 cup sugar.
Pour over cooled pretzel crust, making sure mixture goes to all edges; cool.
Dissolve gelatin in boiling water.
Add strawberries and pineapple; chill until thick.
Pour over cream cheese mixture.
Place in refrigerator until ready to serve.
br>Bake at 250\u00b0 for 10 minutes; let cool. Beat
Mix and spread the first 3 ingredients in bottom of sheet cake pan.
Bake at 350\u00b0 for 8 minutes.
Cool.
Mix the Cool Whip, cream cheese and sugar; put on top of pretzel layer and refrigerate.
Mix first 3 ingredients and press in 9 x 13-inch baking dish. Bake at 350\u00b0 for 10 minutes.
Mix Dream Whip as directed.
Add cream cheese and sugar.
Mix well.
Spread on pretzel crust.
Heat pineapple with juice.
Add jello to pineapple mixture.
Spread on top of cream cheese layer.
Refrigerate at least 2 hours.