Crush pretzels, using a rolling pin (not too fine).
Mix crushed pretzels, 3 tablespoons of sugar and melted butter.
Press into a 9 x 13-inch pan and bake 7 minutes at 400\u00b0.
Cool.
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.
Preheat oven to 350 degrees, or 250 if using a glass pan.
Mix crushed pretzels with 3 tsp.
sugar and butter.
Spread into a greased 9 X 13 pan.
Bake for 10 minutes.
Cool.
Mix cream cheese and 1 cup sugar until smooth.
Fold in whipped topping.
Spread to edge of pretzel dish on top of pretzels.
Dissolve jello in water in a bowl.
Add strawberries.
Mix well.
Put in refrigerator until thickened.
Pour over cream cheese layer.
Refrigerate until firm and then serve.
00\u00b0F.
Stir together crushed pretzels, melted butter and 3 tablespoons
ccasionally, while preparing crust. Combine crushed pretzels, sugar and butter until moistened
ugar, mix and then add crushed pretzels. Mix until well coated and
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.
Mix together crushed pretzels, 5 tablespoons sugar and butter (melted).
Pat in 9 x 12-inch pan.
Bake for 8 minutes at 400\u00b0. Cream together 1 cup sugar and cream cheese.
Fold in Cool Whip; spread over pretzel bottom.
Prepare package of strawberry Jell-O, using 1 3/4 cups boiling water.
Stir in one box of sliced strawberries.
Chill until thick; spread over cream cheese and refrigerate.
Melt almond bark using double boiler.
Add other ingredients. Mix well and spoon into peanut shaped candy molds or on waxed paper.
Chill.
Mix crushed pretzels, butter and 4 tablespoons sugar and pat into 9 X 11 pan.
Bake at 400\u00b0 for 8 minutes.
Cool.
Cream together cream cheese and 1 cup sugar.
Fold in whipped topping. Spread over cooled pretzel mixture.
Prepare jello, using 1 3/4 cup boiling water.
Stir jello into frozen strawberries.
Chill until beginning to set.
Pour on top of cream layer and refrigerate until firm.
May use other flavors such as black cherry, raspberry, etc.
Place crushed pretzels in a small bowl; cut
Crush pretzels to resemble coarse nuts.
I use my blender - chop button.
Melt margarine in pan; mix with sugar and crushed pretzels.
Press mixture in a 9 x 12-inch pan.
Save part for topping.
Beat the cream cheese with powdered sugar until fluffy. Fold Cool Whip into cream cheese.
Spread 1/2 of cream cheese mixture on pretzels.
Add 1 can pie filling, then rest of cheese mixture.
Top with remaining crushed pretzels.
Refrigerate overnight.
Delicious.
Mix and press in bowl the crushed pretzels, 1/2 cup sugar and melted butter.
Mix and spread on pretzels 1/2 cup sugar, Cool Whip and cream cheese.
Combine 1/4 cup sugar and crushed pineapple; cook with cornstarch.
Mix in pineapple and spread on top.
Mix crushed pretzels, margarine and 1/2 cup white sugar and place in round cake pan, then bake 8 to 10 minutes at 350\u00b0.
Upon removal, stir immediately, then let sit and stir again 5 minutes later to completely separate pretzel pieces.
Blend crushed pineapple, cream cheese, Cool Whip and 1/2 cup sugar.
Add pretzels.
Refrigerate at least 2 hours before serving.
Mix crushed pretzels, melted butter and 1/4 cup sugar. Press in 9 x 13-inch dish and bake at 350\u00b0 for 12 minutes. Cool COMPLETELY. Mix cream cheese, 1 cup sugar and Cool Whip together. Spread over crushed pretzels. Chill in freezer until completely firm (not frozen). Dissolve Jell-O in water. Stir in strawberries. Mix until thawed, then add pineapple. Chill until firm.
Mix 1 1/2 cups crushed pretzels, butter and sugar together. Pat in 9 x 13-inch pan.
Bake for 10 minutes at 350\u00b0.
Cool.
Crush pretzels with rolling pin (but not too finely).
Put crushed pretzels into mixing bowl and add sugar and then butter, until pretzels are moist.
Press into 9 x 13-inch baking pan and bake for 8 minutes at 400\u00b0. Cool off totally.
Mix Cool Whip with 1 cup sugar.
Pour over cool pretzel crust.
Set aside.
bag. NOTE: Pretzels must be finely crushed to avoid burning.
Combine crushed pretzels, sugar and melted butter.
Roast in oven at 400\u00b0 for 7 minutes.
Stir and set aside.
Mix Cool Whip and crushed pineapple.
Add pretzels and chill.
Layer crushed pretzels in a 9 x 13-inch pan.
Sprinkle sugar and butter over pretzels and bake at 350\u00b0 for 10 minutes.
Cool completely.
Blend cream cheese, Cool Whip and sugar.
Layer over pretzels and refrigerate at least 2 hours.
Dissolve Jell-O in water, then add strawberries.
Layer onto Cool Whip and cream cheese, then refrigerate.