"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 SALAD Recipe

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This recipe for PRETZEL SALAD, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darby Dunn
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups broken pretzels
1 1/2 cubes melted butter or margarine
3 tablespoons sugar
1 8-ounce package cream cheese, room temperature
1 cup sugar
2 cups cool whip
2 packages frozen raspberries or strawberries
1 12-ounce bag raspberries or strawberry jello
2 cups boiling water

Directions:
Directions:
Mix pretzels, margarine and 3 tablespoons sugar in 9 X 13 inch pan. Bake at 350 for 10 minutes; cool and loosen from pan. Cream the cream cheese and sugar. Stir in cool whip and spread over layer of pretzel mixture. Mix jello and water until dissolved. Stir in frozen raspberries or strawberries. Let stand until jello begins to set. Spread over cream cheese layer; Chill 2 hours.

Number Of Servings:
Number Of Servings:
15

 

 

 

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