"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

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:  
Kim Barringer
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
First Layer:
2 c. pretzels, crushed
4 T. sugar
3/4 c. butter, melted

Second Layer:
8 oz. cream cheese
1 c. sugar
9 oz. cool whip

Third Layer:
1-6 oz. package strawberry Jell-O
2 -10 oz. package frozen strawberries

Directions:
Directions:
Mix the First Layer ingredients and spread in 9x13 pan. Bake at 400F for 6 minutes and then let cool.

Mix the Second Layer ingredients and pour on top of the cool crust.

Dissolve the Jell-O in 2 cups boiling water. Add frozen strawberries. Chill until almost congealed. Spread on top of the cream cheese mixture. Continue chilling until set. (If using fresh strawberries, use 3 cups of boiling water.)

 

 

 

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