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

Denise Fisher
Added: Monday, September 18, 2006


2 c. crushed pretzels
3/4 c. melted butter (1 1/2 sticks)
3 Tbsp. sugar
1 (10 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. pkg. strawberry Jell-O
2 c. hot water
1 c. chopped apples or strawberries
1 c. chopped pecans

Preheat oven 400 degrees. Mix crushed pretzels, butter, and sugar. Press into a 9 x 13 pan and bake for 8 minutes. Remove from oven and cool. Dissolve Jell-O in boiling water. Cool until partially set, then stir in pecans and fruit.

While Jell-O is setting, beat softened cream cheese and 1 cup of sugar until smooth. Stir in Cool Whip topping and spread on cooled crust.

Spoon Jell-O mixture over cream cheese mixture and refrigerate overnight.




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