"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 The Bennett Family And Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilyn Bennett

Category:
Category:

Ingredients:  
Ingredients:  
Crust
2 cups of crushed pretzels. 2 lg pkgs of frozen
1/2 cup of sugar. Sliced strawberries
1/2 cup of melted butter

1st layer
18oz brick of cream cheese
1 cup of sugar
1/2 large container of cool whip

2nd layer
2 cups of pineapple juice
1lg package of strawberry jello

Directions:
Directions:
Preheat oven to 350 degrees and grease a 9x13 pan. Mix crushed pretzels, sugar, and melted butter and spread in bottom of pan. Cover with wax paper and pat down. Bake for ten minutes and let cool.

Mix cream cheese, sugar, and cool whip with mixer and spread over cooled top.

Heat pineapple juice until it boiling. Pour in a bowl and mix in large package of jello. Add 2 packages of frozen strawberries. Stir until pineapple juice melts strawberries and they are able to be pulled apart with a fork. Pour over the cream cheese mixture and let set in the refrigerator for 3 to 4 hours.
Once it is set cover with the other half of the cool whip.

Number Of Servings:
Number Of Servings:
12 plus

 

 

 

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