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Pretzel Salad Recipe

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This recipe for Pretzel Salad, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Amie Retz
Added: Wednesday, March 8, 2006


2 c. - pretzels, crushed (your choice)
c. - butter, melted
c. - sugar

1 (8 oz.) pkg. - cream cheese
1 c. - sugar
2 c. - whipped topping

1 (6 oz.) box - strawberry gelatin
2 (10 oz.) pkgs. - frozen strawberries
2 c. - boiling water

Mix crushed pretzels, sugar, and melted butter. Press into a 9 x 13 glass dish. Bake at 400 for 8 minutes. Cool completely. Mix together cream cheese and sugar until smooth. Fold in whipped topping. Spread on top of cooled pretzel crust. Dissolve gelatin in boiling water, then add frozen strawberries (the hot water will melt the strawberries). Pour mixture onto cream cheese layer. Refrigerate for 2 hours. Serves 10 to 12.




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