"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 Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Bundt
Added: Friday, February 20, 2009


2 c crushed pretzels
3/4 c melted margarine
2 tsp sugar
8 oz cream cheese
1 c sugar
9 oz cool whip
1 lg (6 oz) strawberry jello
2 c boiling water
2 (10 oz) frozen strawberries thawed

Preheat oven to 400. Mix pretzels, melted margarine and 2 tsp sugar together and pat in a 9 x 13 pan. Bake for 8 minutes then cool.

Beat cream cheese, 1 c sugar until blended. Stir in cool whip. Spread on top of crust.

Desolve jello in boiling water. Add strawberries and let cool for a few minutes. Pour on top of cream cheese filling. Refrigerate until set.




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