"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Pretzel Salad Recipe

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This recipe for Layered Pretzel Salad, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Smith
Added: Sunday, August 3, 2008


2 cups crushed pretzels
1/4 cup sugar
1 1/2 sticks butter, melted
8 oz. cream cheese
2 cups cool whip
1 cup sugar
2 cups pineapple juice
6 oz. strawberry Jell-o
20 oz. frozen strawberries, thawed

Combine crushed pretzels, sugar, and melted butter. Flatten them into the bottom of a 9X13 greased pan. Bake at 350 10 minutes. Set aside and let cool.
Cream together; cream cheese, thawed cool whip and sugar. Spread over cooled pretzel mixture. Place in refrigerator.
Heat the pineapple juice just to boiling. Add Jell-o, stir to dissolve. Slightly mash up the strawberries and stir them into the Jell-o mixture. Put this into the refrigerator to get a little thick. (not completely set up, just cool and thick)
Then pour the thickened Jell-o mixture over the creamed layer. Put it back in the refrigerator and let it completely set up.




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