"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pretzel Pandemonium Recipe

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This recipe for Pretzel Pandemonium, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa English
Added: Monday, February 4, 2008


2 c finely crushed pretzels
3/4 c butter, melted
1/3 c powdered sugar

1 egg, beaten
1 8-oz pkg cream cheese
1 c powdered sugar
1 8-oz cool whip
2 3-oz pkgs. strawberry jello
2 c boiling water
2 10-oz pkgs frozen strawberries, thawed

Combine pretzels, butter and powdered sugar. Press into 13X9X2" pan. Bake at 350 for 15 minutes. Cool.

Combine softened cream cheese, powdered sugar and egg. Mix 'til blended. Fold in cool whip. Spread on crust. Chill.

Dissolve Jello in boiling water. Add strawberries. Chill until partially set. Pour over cream cheese layer. Chill until firm.

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