Time 15m Yield 2 servings. Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack., In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.
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 5h Yield 20 servings Number Of Ingredients 10 Steps:
Heat oven to 350°F. Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool. Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Time 2h15m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350. Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan. Bake for 10 minutes. Mix cream cheese and sugar until well combined. Fold in cool whip. Spread over cooled crust. Place into refrigerator. Mix 2 cups boiling water with jello until dissolved. Add strawberries. Chill until jello begins to set. Pour over cream cheese/cool whip. Chill for at least 2 hours before serving.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Time 2h30m Yield 16 Number Of Ingredients 8 Steps:
Heat oven to 350°F. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 8 minutes. Cool 10 minutes. Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate 5 minutes. Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm. Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with tree-shaped pretzels. Store in refrigerator.
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 10-12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9"x13" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.
Time 30m Yield 18 servings. Number Of Ingredients 8 Steps:
In a bowl, combine the pretzels and butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; stir into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.
Time 20m Yield 20 , 1 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. For the crust, mix the pretzels, butter and 3 TBL sugar. Press into 9 x 13 pan and bake for 7 minutes. Set aside and let it cool. In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate till well chilled. In a mixing bowl dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate till serving time.
