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Thursday, July 31, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
STRAWBERRY PRETZEL SALAD
Desserts
Contributed by:
Ingredients:
  • Crust:
  • 2 cups crushed pretzels
  • 1 stick margarine, melted
  • 3 TBS. sugar or granulated sugar substitute
  • Filling:
  • 8 oz. cream cheese
  • 1 (8 oz.) container whipped topping
  • Topping:
  • 1 (6 oz.) package regular or sugar-free strawberry gelatin
  • 2 cups boiling water
  • 1 (16 oz.) package frozen strawberries
Crust:
Preheat oven to 400 degrees.
Spray a 9-by-13-inch baking dish with non-stick cooking spray and set aside.
Mix all ingredients together and spread into dish.
Bake for 8-10 minutes; cool. Do not over bake.
Filling:
Whip together ingredients and spread over cooled crust.
Topping:

Mix all ingredients well and place in refrigerator until almost set (about 15 minutes). Stir and spread over cheese mixture. Refrigerate until ready to serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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