SUBMITTED BY: Unknown
FIRST LAYER:
2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
SECOND LAYER:
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip
THIRD LAYER:
1 lg. pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) boxes frozen strawberries
FIRST LAYER: Mix dry and pat bottom of 9x13 inch pan. Bake at 350 degrees for 8 minutes.
SECOND LAYER: Beat sugar and cream cheese until creamy. Stir in Cool Whip. Spread over pretzels.
THIRD LAYER: Dissolve Jello in boiling water. Stir in frozen strawberries while Jello is hot. Put aside 15 minutes, then slowly pour over cheese mixture and refrigerate. May cut in half for smaller dish.
Makes 24 servings.
Bacon Pretzels
SUBMITTED BY: Unknown
1 lb. bacon
1 pkg. pretzel rods
Cut each bacon strip in half lengthwise. Wrap bacon around pretzel rod in a spiral fashion. Microwave on bacon rack until bacon is cooked, about 6 minutes for 8 pretzels. These can also be broiled in the oven on a cookie sheet until bacon is done. Optional: Sprinkle with garlic salt or Worcestershire sauce.
Blueberry Pretzel Torte
SUBMITTED BY: Unknown
CRUST:
2 c. crushed pretzels
3/4 c. sugar
1 c. butter, melted
Mix together. Reserve 1 cup for topping. Press the rest into ungreased 13 x 9 inch pan.
FILLING:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 (16 oz.) container Cool Whip
2 cans blueberry pie filling
Blend cream cheese and powdered sugar. Fold 1/2 of Cool Whip into cream cheese mixture. Spread onto crust. Spread pie filling on top of cream cheese mixture. Top with remaining Cool Whip and sprinkle reserved pretzel crumbs.
NOTE: Other pie filling may be used.
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