"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pretzel Salad Recipe

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This recipe for Pretzel Salad, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wilma Smith


1-8oz. pkg. cream cheese, softened
2-10oz. boxes frozen strawberries with juice
1 1/2 sticks margarine, melted
2C crushed pretzels
1/4 C sugar
2-C hot pineapple juice
2-3oz. pkgs strawberry gelatin
1-C sugar
1 envelope packaged whipped topping or 11/2 c. whipped cream or 2C cool whip

Put cream cheese and strawberries out to soften.
In medium pan, melt margarine. Crush pretzels and add to the melted margarine along with 1/4 C. sugar. Spread pretzel mixture in 13X9in. pan that has been sprayed with pam, and bake at 300
degrees for 10 minutes. Remove from oven and allow to cool. Meanwhile, heat pineapple juice and dissolve gelatin in it, add strawberries and juice and place in refrigerator to partially set.
Mix cream cheese, 1c. sugar and whipped topping together and spread over cooled pretzel mix.
After gelatin mixture has set some, spread this over the cream cheese mix.
Chill all. Serves 12 lg. pieces or 15 med.

This can also be made sugar free by using sugar twin or splenda, light cool whip, sugar free jello and strawberries in own juice.

Can be used as salad or Dessert.




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