On Line Cookbook
Pretzel Salad
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Angel

Ingredients
  • 2-2/3 cups (625 ml) broken pretzel twists
  • 3/4 cup (175 ml) margarine
  • 1/4 cup (60 ml) sugar
  • 8 oz (224 grm). cream cheese, softened
  • 1 cup (225 ml) sugar
  • 8 oz (224 grm). whipped cream
  • 10 oz (280 grm). frozen strawberries
  • 1 8 oz (224 grm). can crushed pineapple
  • 1 large pkg. strawberry Jello
Preparation
  • Melt margarine and stir into pretzels and sugar.
  • Press into a 13 inch x 9 inch pan.
  • Bake at 350 degrees (175 C.) for 10 minutes.
  • Cool completely.
  • Cream sugar and cream cheese together.
  • Fold in whipped cream and spread over cooled pretzel mixture.
  • Refrigerate.
  • Drain juice from strawberries and pineapple; reserve juice.
  • Measure enough juice and water to make 2 cups (475 ml).
  • Boil water and juice; add jello to dissolve.
  • Cool until set, then add strawberries and pineapple.
  • Pour over cream cheese layer and refrigerate.
Comments

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.