Pb J Strawberry Pretzel Salad Recipes

Steps:

• Preheat oven to 350*F.
• In a bowl combine pretzels, ¼ cup white sugar and butter. Mix well.
• Spread on the bottom of a 9x13 casserole dish and press down to create a tight crust.
• Bake for 10 minutes then remove from the oven and cool completely.
• Once the crust is cooled, make cream cheese layer.
• In a bowl blend 1 cup sugar cream cheese and vanilla together.
• FOLD in the cool whip.
• GENTLY spread this mixture over cooled crust. I've found it easiest to place globs all over then gently spread them together.
• Make sure that white filling touches all sides of the pan. This will prevent jello mixture from sliding UNDER the cream cheese layer and making the crust soggy.
• Chill while you make the top layer.
• In a medium bowl, stir together jello and boiling water. Mix well until jello is fully dissolved.
• Add strawberries and mix until strawberries are thawed.
• Mixture should begin to thicken as the frozen berries will quickly bring the temperature down. When mixture is egg white consistency (thick, but soupy) (about 10 minutes) pour over the cream cheese layer.
• Chill for 1 hour or longer, until the jello is set.

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, peanut butter, remaining sugar and milk with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.
• Spread salad with remaining COOL WHIP; top with halved strawberries. Sprinkle with nuts.

Steps:

• First Layer:.
• Mix together butter and pretzels and press into the bottom of a 9x13-inch pan.
• Bake at 375 to 400 degrees for 10 minutes.
• Let cool.
• Second Layer:.
• Beat to cream cheese and sugar until smooth then mix in Cool Whip.
• Spread over cooled crust and refrigerate for 30 minutes.
• Third Layer:.
• Dissolve jello in boiling water and add sliced berries.
• When it starts to thicken pour over cream cheese layer and refrigerate until firm.
• (If you use the fresh berries, refrigerate until just set.).
• Garnish with a dollop of whipping cream and fresh strawberries before serving.