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

Contributor:  
Contributor:  
Pam Walker

Category:
Category:

Ingredients:  
Ingredients:  
2 cups crushed pretzels
3/4 cup melted butter
3 tbsp. sugar
1--8 oz. block cream cheese
1 cup powdered sugar
1--8 oz tub cool whip
1--large box strawberry jello
2 cups boiling water
2--10 ounce boxes of frozen strawberries

Directions:
Directions:
Mix pretzels with melted butter and 3 tbsp. of sugar. Bake in a 9 x 13 inch baking dish @ 350 for 8 to 10 minutes. Let cool. Blend cream cheese with 1 cup powdered sugar stir in the Cool Whip and spread over the pretzels. Dissolve jello, let cool and pour over the strawberries. Let jello and the strawberries congeal. then pour over other layer. Put in fridge over night.

 

 

 

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