Tortilla or crepe roll ups

1 package Philly cream cheese
1 small tub sour cream
make more as needed to expand amount

mix together

add any mixture of (two or three at most)

canned or fresh diced
olives
pimentos
hot or mild green or red peppers
tuna
salmon
chicken
shrimp
bacon bits
any other that moves you
dried fruits diced including dried cranberry, raisins, mango, banana, trail mix etc.

Spread mixture on large flour tortillas (heavy)or crepes (light), roll them up, fridge
overnight and slice diagonally.

Powdered sugar, especially on the crepes, gives them a desert slant

Put on table with tags telling content and stand back. Never take any home, they all disappear.

Strawberry Pretzel Salad

Ingredients

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.