#2180 - Pretzel Jell-O

(by Shirley McNevich)

2 cups coarsely crushed salted pretzels
3/4 cup melted butter
3 TBSP white sugar + 1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box strawberry Jell-O
2 cups boiling water
2 - 10oz. boxes frozen strawberries (slightly thawed)

In a bowl add crushed pretzels, melted butter and 3 TBSP white sugar--mix with a spoon. Spread the mixture into the bottom of a greased glass 9 x 13 baking dish. Bake at 400 degrees for 8 minutes--cool completely. In a mixer add 1/2 cup white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl whisk the boiling water and Jell-O mixture until powder dissolves. Add both boxes of strawberries to the Jell-O mixture--stir until mixed. Cool to room temperature, then pour the Jell-O mixture over the cream cheese mixture. Refrigerate until cold.

#1524 - Peanut Butter Pretzel Snacks

(by Mary E. Fisher - friend)

2 TBSP Jif peanut butter
1 - 12oz. bag Nestle's white chocolate chips
1 - 12oz. bag Reese's peanut butter chips
2 cups broken thin pretzel pieces

In a microwave safe bowl add white chocolate chips, peanut butter chips, and peanut butter--stir. Microwave on high for 2 minutes--remove from microwave and stir. If not completely melted, keep returning to microwave and heating on high for 10 seconds at a time (stirring each time before returning to microwave). Continue until mixture is smooth. Add the broken pretzels--stir. Spread the mixture all over greased cookie sheet. Cool completely, then refrigerate until hard. Break into pieces.

#1128 - Crushed Pretzel Cake

(by Shirley McNevich)

2 cups crushed thin salted pretzels
1/3 cup white sugar
1/2 cup butter (melted)
2 - 8oz. Philadelphia cream cheese
1/2 cup white sugar
1 or 2 tsp. vanilla
1 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 can pie filling (your choice of flavor)

In a Ziploc bag add pretzels--close the bagtight, then crush the pretzels using your hands on the outside of the bag--crush them to coarse consistency. Dump crushed pretzels into a measuring cup--continue until you have 2 cups crushed pretzels. In a bowl add crushed pretzels, 1/3 cup white sugar and melted butter--mix with a spoon. Press pretzel mixture into the bottom of a greased 9 x 13 cake pan to make the crust--press with the back of a spoon. Bake the crust at 400 degrees for 8 minutes--set aside to cool completely. In a mixer add cream cheese, 1/2 cup white sugar and vanilla--beat until smooth. Add sour cream--beat. Remove bowl from mixer--add thawed Cool Whip--stir with a spoon until mixed. When crust is completely cooled spread the cream cheese mixture on top of the pretzel crust. Refrigerate overnight. The next day (when ready to serve) spread pie filling (your choice of flavor) evenly on top of cream cheese mixture.