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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marion D'Angelo-Pagliuco - Anita's Cousin


2 cups boiling water
32 oz frozen sweetened strawberrys

2 cups pretzels (crushed)
cup melted butter
3 Tbsp sugar

8 oz whipped topping
8 oz cream cheese (softened)
1 cup sugar

1. Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour & 45
2. Heat oven to 350 F. In a medium bowl, mix crust ingredients. Press into ungreased 13 X 9 inch baking
dish. Bake 10 minutes. Cool on cooling rack.
3. In a medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over
cooled crust. Cover and refrigerate until cool and gelatin topping in a bowl is partially set.
4. Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm.

To serve, cut into 4 rows by 3 rows.




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