Peachy Pretzel Dessert Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
• Bake for 8 to 10 minutes. Let cool.
• In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
• In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

Steps:

• 1. Drain peaches and dice small. Place in a bowl or freezer safe container and place in the freezer until ready to use. Heat oven to 350^. Spray the bottom of a 9x13-inch cake dish. Set aside.
• 2. Crush pretzels in a plastic bag, then measure. Combine crushed pretzels and sugar. Melt butter in microwave for about 35 seconds. Add to pretzel mixture, mix well and press in the bottom of the baking dish evenly. Bake in hot oven for 6 minutes. Remove from oven to cool for 10 minutes; then place in refrigerator while preparing jello.
• 3. Boil water in microwave for 2 minutes; add jello and dissolve; then stir in the peaches from the freezer. Place peach mixture in the refrigerator until slightly thickened.
• 4. Combine the cream cheese and sugar with a big spoon; mixing until combine then fold in the Cool Whip.Take pretzel crust from fridge and spread cream cheese mixture evenly over crust; return it to the fridge. Take it from the fridge 20 minutes before putting on the jello mixture -so the 2 stick together when set.
• 5. When jello has thickened slightly pour over cream cheese mixture. Place in refrigerator to set firm.

Steps:

• Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely. , For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold. , In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours., Cut into squares. If desired, serve with strawberries and additional whipped topping.

Steps:

• In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,