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



2 cups crushed pretzels
1/4 cup sugar
1 1/2 sticks melted butter

2nd Layer:
1 (8 oz.) cream cheese, softened
1 cup sugar
2 cups Cool Whip

3rd Layer:
2 (10 oz.) pkg of frozen strawberries
2 cups pineapple juice
2 (3 oz.) pkg. strawberry Jell-O

Crust: Mix ingredients together and spread over the bottom of a 9x 13" pan that has been sprayed with Pam. Bake at 350degrees for 10 minutes. Let cool.
2nd Layer: Mix ingredients together and spread over the cooled pretzel crust.
3rd Layer: Heat the juice and dissolve Jell-O in the juice. Add the strawberries and set in the refrigerator until set. (About 510 minutes). Spread this over the second layer. Refrigerate.




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