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Pretzel Salad
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Recipe Information

  • 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
  • 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.

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