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Crust 2 c. pretzels, chopped into crumbs 3 tsp. sugar 1 c. butter, melted In 9 x 13 pan, melt butter; add pretzels and sugar. Press firmly into pan to make a crust. Bake at 400 for 6 minutes. Cool. Filling 8 oz. cream cheese 1/2 c. sugar 9 oz. Cool Whip Cream sugar, cream cheese, and Cool Whip. Spread over pretzel crust. Top Layer 6 oz. strawberry Jello 1 1/2 c. boiling water 2 10-oz. pkg. frozen strawberries Dissolve Jello in water; stir in strawberries. When Jello is almost set, spoon onto cream cheese layer. Refrigerate over night. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |