STRAWBERRY SURPRISE

Joyce Waters

2 cups crushed pretzels

3/4 cup butter, melted

3 Tbsp. sugar

 

Mix ingredients and pat in a 9x13x2 inch pan. Bake at 350 degrees for 6 to 8 minutes and cool.

 

8 oz. pkg. cream cheese (softened)

1 cup sugar

9 oz. container of Cool Whip

 

Mix together first two ingredients. Fold in Cool Whip and spread on first layer in pan.

 

6 oz. pkg. strawberry jello

2 cups hot water

2-10 oz. pkgs. frozen strawberries (add while frozen)

 

Dissolve jello in water and add strawberries. Pour on top and chill.

 

WHIPPED CREAM ICING (No Cook)

Gail Moser

1 stick margarine                 1/2 cup shortening

1 cup granulated sugar            2 Tbsp. flour

2/3 cup milk (room temperature)   1 tsp. vanilla

 

Beat margarine and shortening. Add sugar gradually; flour 1 tsp. at a time. Whip in milk and vanilla.

 

HERSHEY SYRUP CAKE

Lenora Kish

 

1 stick margarine                   1 cup sugar

4 eggs                              1 cup self rising flour

1 can (16 oz.) chocolate syrup      1 tsp. vanilla

 

Cream margarine and sugar. Add eggs. Beat well. Add flour, syrup and vanilla. Beat well. Bake in 13 x 9 x 2 inch sheet pan at 350 degrees for 30 to 35 minutes.

 

TOPPING: 1 cup sugar                1 stick margarine

1/3 cup evaporated milk   1/2 cup chocolate chips

1 tsp. vanilla

 

Bring sugar, butter and milk to boil. Cook 1 to 2 minutes. Remove from heat, add chocolate chips and vanilla. Beat until chocolate melts. Pour over warm cake. (Nuts can be added.)

 

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