"The belly rules the mind."--Spanish Proverb

Pretzel Salad Recipe

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This recipe for Pretzel Salad, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Hrobar

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 c pretzels, crushed
3/4 c butter, softened
3 T sugar

Middle layer:
1 (8-oz cream cheese) softened
1 (9-oz) Cool Whip
3/4 c sugar

Top layer:
1 (6-oz) pkg strawberry or raspberry jello
1 (20-oz) pkg frozen strawberries or raspberries

Directions:
Directions:
Mix pretzels, butter and sugar together and pat gently into 9X13 inch baking dish. Bake at 400 for 10 minutes. Cool. To make middle layer, mix cream cheese, Cool Whip and sugar together. Pour over cooled crust. For top layer, make jello according to package directions. Refrigerate and let set slightly. Gently fold in fruit and pour over middle layer. Refrigerate until salad congeals.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
I call this dessert but mom insists it's a salad.

 

 

 

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