Strawberry Pretzel Salad

2 cups  pretzels  (crushed)
1 cup soft margarine
8 ounces cream cheese
1 cup sugar
1-9 ounce tub Cool Whip
2 cups pineapple juice
1 large pkg. strawberry Jello
2- 10 ounce packages frozen strawberries


Mix together pretzel crumbs and margarine. Press into 9x13 pan. Bake 10 min. in a 350 degree oven. Let cool. 
Mix cream cheese and sugar . Add Cool Whip. Spoon over cooled pretzel crust and refrigerate. Boil pineapple juice and Jello. Stir until dissolved. Add frozen strawberries. When Jello is partly jelled, spoon onto cream  cheese mixture . Refrigerate. 

Broccoli Puff

1-10 ounce pkg. frozen broccoli
1/2 can mushroom soup
1/2 cup grated cheese
1/2 cup mayonnaise
1 egg
1/2 cup  cornflake crumbs
2 tbls. butter


Cook broccoli just until thawed; mix soup, cheese, mayonnaise and egg. Pour over broccoli in a baking dish. 
Melt butter mix with cornflake crumbs. Sprinkle on top , bake at 350 degrees for 45 min. 

Dump Fruit Salad

1 can  cherry pie filling
1 can crushed pineapple
 1 can Eagle Brand sweetened condensed milk
1 medium tub cool whip

Drain pineapple. Mix pie filling, Eagle brand milk,pineapple and cool whip in a large  bowl. Chill until ready to serve