Time 40m Yield 32 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces., For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled. , For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.
Time 30m Yield 16 servings. Number Of Ingredients 12 Steps:
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Time 4h50m Yield 10 servings Number Of Ingredients 10 Steps:
Mix pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 10 (4-oz.) jelly jars, adding about 3 Tbsp. to each. Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in COOL WHIP; spoon over crusts. Spread with back of spoon to form even layer. Refrigerate until ready to use. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir berries into gelatin; spoon over cream cheese layers in jars. Refrigerate 3 hours or until firm.
Time 25m Yield 16 , 16 serving(s) Number Of Ingredients 8 Steps:
Mix pretzels, sugar, and butter together and press into a 9X13 pan. Bake for 5-10 min at 350, let cool. Mix cream cheese and sugar, then fold in Cool Whip. Pour over pretzel crust. Dissolve Jello into 2 cups of boiling water. Add frozen strawberries. Let stand until cool enough to spread over filling. Refridgerate to set, and top with Cool Whip if desired.
