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Country Kitchen
April 1, 2011 Previous Recipe | Next Recipe
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RED BEAN TOSS
SPAGHETTI SAUCE
PORK CHOP BAKE
PECAN PIE
STRAWBERRY PRETZEL SALAD
PECAN PIE MUFFINS
FRUIT AND CHEESE BITES
HOT CRACKERS
TOASTED PECANS
CHOCO-MALLO PIZZA
SPICY PECANS
MINIATURE PIZZAS
STRAWBERRY PRETZEL SALAD

1 (10-ounce) bag pretzels, crushed
3/4 cup margarine, melted
1/2 cup plus 3 tablespoons sugar, divided
1 (8-ounce) cream cheese, softened
2 cups frozen whipped topping
1 (6-ounce) package strawberry gelatin
3 cups boiling water
1 (16-ounce) package frozen strawberries

Combine pretzels, margarine and 3 tablespoons sugar. Press into a 9- by 13-inch pan, and bake at 350 degrees for 10 minutes. Cool. Mix cream cheese with 1/2 cup sugar and the whipped topping. Spread over the cooled crust. Dissolve gelatin in boiling water; drop frozen strawberries into gelatin and let thicken slightly in the refrigerator. Pour over topping mixture. Chill until set. Yield: 12 to 20 servings.





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