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Title: Pretzel Bottom Salad
Yield: 1 Servings

Ingredients

------------------------------------CRUST-----------------------------------
      2 c  crushed pretzels
    3/4 c  butter or margarine
      3 tb sugar

Instructions

----------------------------------FILLING-----------------------------------
8 oz cream cheese
2 c cool whip (5 ozs.)
1 c sugar

----------------------------------TOPPING-----------------------------------
2 sm packages strawberry jell-o•
2 c boiling water
2 10-oz packages frozen
-strawberries

Prepared by Jody Egleston in: K44335 - Idea Pack PYREX Portables

Crust: Mix together. Press into bottom of a 9x13 inch PYREXO baking dish.
Bake at 400 degrees for 10 minutes. Let cool.

Filling: Cream together and spread over cool pretzels.

Topping: Mix together. Chill until Jell-OO sets a little. Pour over cream
cheese mixture.

Refrigerate until completely set. Cut into serving size pieces.

Posted to Bakery-Shoppe Digest V1 #417 by gerri on Nov 25,
1997

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