Strawberry Pretzel Squares Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack., In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.

Steps:

• Heat oven to 350°F.
• Mix pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat Neufchatel, remaining sugar and milk until blended. Stir in COOL WHIP; spread onto crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over Neufchatel layer. Refrigerate 3 hours or until firm.

Steps:

• Heat oven to 350°F Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9 inch pan. Bake 10 minutes. Cool.
• Beat cream cheese, remaininf suar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.
• Add boiling water to jelly powder powder in large bowl; stir 2 minutes until completelyu dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until thickened (spoon drawn through leaves definate inpression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• MAKE IT EASY: Substitute 1 package (600g) frozen whole strawberries, sliced, for the fresh strawberries. Stir into jelly powder along with the cold water. Refrigerate 10-15 minutes, or until thickened; spoon over cream cheese layer. Continue as directed.

Steps:

• preheat oven to 375 farenheit.
• in a lrg. bowl, mix pretzels, sugar, and butter. spread mixture in a greased 9"x13" baking dish and bake for ten minutes.
• set aside and let cool.
• in a med. bowl, blend cream cheese and Cool Whip til smooth.
• spread over pretzel base evenly.
• in a lrg. bowl, prepare Jell-O as directed on box, EXCEPT use 1/2 cup LESS water than advised.
• add strawberries to Jell-O, stir until mixture slightly thickens.
• pour Jell-O mixture over cream cheese layer.
• refrigerate til firm (usually around 3 hrs.).
• cut into bars, serve, and enjoy!