"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pretzel Salad Recipe

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This recipe for Pretzel Salad, by , is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Perkins
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups crushed pretzels
4 tbsp sugar (Splenda)
3/4 cup melted butter
1 large pkg. Jell-o (Strawberry/Sugar Free)
2 cups boiling water
2 (10 oz.) packages frozen strawberries
8 oz. low fat cream cheese
1 cup sugar (Splenda)
1 large container Cool Whip

Directions:
Directions:
Mix pretzels, sugar and butter together. Pat in 13X9 inch pan and bake at 400 for 10 minutes. Let cool.
In a large bowl dissolve Jell-o in boiling water and add strawberries, let chill until partially set. While strawberry mixture is chilling, mix cream cheese, sugar and topping together. After mixing, spread on top of pretzel crust. Top with Jell-o and chill until firm. Store in refrigerator.
Hint: You may add some of the topping on top with a few chopped nuts.

 

 

 

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