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1995-09-27
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From: NDooley@president-po.president.uiowa.edu (Nancy Dooley)
Newsgroups: rec.food.recipes
Subject: Strawberry Pretzel Salad
Date: 17 May 1995 05:56:20 -0600
Organization: Univ of Iowa
Message-ID: <199505101233.HAA23405@ns-mx.uiowa.edu>
Strawberry Pretzel Salad
1/2 cup butter or margarine, melted
1/4 C. sugar
1 1/2 C. crushed pretzels
1 8-oz. pkg. cream cheese
1 cup whipping cream, whipped and sweetened
(or 8 oz Cool Whip)
1 C. sugar
1 C. boiling water
1 large (double) pkg. strawberry jello (6 oz.)
1 10-oz. pkg. frozen strawberries & juice
Mix butter, 1/4 C. sugar and crushed pretzels and press into a 9 x 13
inch pan. Bake 10 minutes at 350 deg. Cool. Mix cream cheese, whipped
cream and 1 C. sugar at room temperature. Spread over cooled crust.
Mix boiling water, Jello and strawberries. Pour on top of cream
cheese mixture and refrigerate until firm. Cut in squares and serve.
Drained crushed pineapple can be added to the jello mixture if
desired. (about 5 oz.)