Strawberry Crush Jello With Pretzels Recipes

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STRAWBERRY JELLO PRETZEL DESSERT

Pretzel, brown sugar & butter crust, topped with a second layer of cream cheese & cool whip and a third layer of strawberry jello with fresh strawberries in it.

Provided by tomnjessica

Categories     Gelatin

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 9



Strawberry Jello Pretzel Dessert image

Steps:

  • Preheat oven to 350.
  • Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan.
  • Bake for 10 minutes.
  • Mix cream cheese and sugar until well combined.
  • Fold in cool whip.
  • Spread over cooled crust.
  • Place into refrigerator.
  • Mix 2 cups boiling water with jello until dissolved.
  • Add strawberries.
  • Chill until jello begins to set.
  • Pour over cream cheese/cool whip.
  • Chill for at least 2 hours before serving.

Nutrition Facts : Calories 534.4, Fat 19.9, SaturatedFat 7.2, Cholesterol 14.7, Sodium 1059.9, Carbohydrate 81.8, Fiber 2.4, Sugar 35.7, Protein 9.8

3/4 cup margarine (melted)
3 tablespoons brown sugar
3/4 cup white sugar
3 cups pretzels (crushed)
1 (6 ounce) box strawberry Jell-O gelatin dessert
2 cups boiling water
8 ounces light cream cheese (room temperature)
1 (8 ounce) container Cool Whip Lite (thawed)
3 cups sliced strawberries

STRAWBERRY CRUSH JELLO WITH PRETZELS

This is a a great light salad or even a nice little dessert. I got this recipe from a friend and my family absolutely loves it, and so will you!

Provided by Anna Haines

Categories     Gelatin

Time 25m

Yield 1 sald/cake, 12-14 serving(s)

Number Of Ingredients 9



Strawberry Crush Jello With Pretzels image

Steps:

  • Mix pretzels, margarine and sugar in a pan and bake at 350 degrees for 10 min.-let cool.
  • Cream sugar and softened cream cheese together.
  • fold in cool whip.
  • pour on top of pretzels.
  • refrigerate for several hours.
  • Topping:.
  • Dissolve Jello in water -- let cool.
  • add strawberries.
  • let jell slightly and pour on top of cream cheese.
  • refrigerate until firm.
  • PAN SIZE: 13x9.

Nutrition Facts : Calories 425, Fat 23.9, SaturatedFat 10.9, Cholesterol 20.8, Sodium 552.6, Carbohydrate 49.5, Fiber 1.4, Sugar 29.9, Protein 5.3

9 ounces pretzels, crushed
3/4 cup melted margarine
3 tablespoons sugar
8 ounces cream cheese
3/4 cup confectioners' sugar
9 ounces Cool Whip
6 ounces strawberry Jell-O gelatin dessert
2 cups boiling water
16 ounces frozen strawberries, thawed

STRAWBERRY CRUSH

Raspberries, blackberries, or even peaches will work in this cool, fruity dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7



Strawberry Crush image

Steps:

  • Place strawberries in an airtight container or plastic bag and leave in the freezer for 1 1/2 hours.
  • Remove strawberries from freezer. Place half of the frozen strawberries in the jar of a blender. Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit. Blend until there is enough room to add more strawberries. Add remaining strawberries and blend until smooth and spoonable. Divide among 4 serving dishes. Garnish with slivered almonds and serve immediately.

4 cups strawberries, hulled and cut in half
1 cup ice cubes
1/4 cup whole unblanched almonds
1/4 cup sugar
3 tablespoons milk
2 tablespoons almond-flavored liqueur, such as Amaretto
2 teaspoons slivered unblanched almonds, for garnish

STRAWBERRY JELLO CHEESECAKE WITH PRETZEL CRUST

We had this growing up, so nostalgia wells up again! Make sure to use the thinner pretzels, because the big fat ones don't crush down as much as you're looking for. TIME DOESN'T INCLUDE REFRIGERATION TIME!

Provided by Lori Loucas

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9



Strawberry Jello Cheesecake with Pretzel Crust image

Steps:

  • 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 tablespoons sugar and melted butter. Press into the bottom of a 10 inch spriingform pan. Bake for 10 minutes. Set aside to cool completely.
  • 2. Beat together the cream cheese and sugar until no lumps are left. Fold in the Cool Whip. Spread over the COMPLETELY COOLED crust. Make sure you spread completely to the sides of the pan, to keep the jello layer from seeping into the crust. Refrigerate for at least 30 minutes to an hour.
  • 3. Meanwhile, make the strawberry layer. Stir together the gelatin mix and boiling water in a medium sized bowl. Add the frozen frozen strawberries, and stir until they thaw and the mixture is partially set. Put the bowl in the fridge for another 15-20 minutes until thickened but not completely set.
  • 4. NOTE: If your frozen strawberries are whole, this recipe works better if you slice them before adding to the jello. They should be easy to slice, even when frozen.
  • 5. Spoon the Jello layer over the cream cheese layer. Refrigerate until completely chilled and the jello is fully set. This will take at least 1 hour.
  • 6. Right before serving, remove the sides from the pan. If desired, you can decorate the top with whipped cream and a sprig of mint.

2 c crushed pretzels
3 Tbsp sugar
1/2 c unsalted butter, melted
2 pkg (8 oz ea) cream cheese, softened
1 c sugar
8 oz container of cool whip
6 oz package strawberry jello
1 1/2 c boiling water
16 oz package frozen sliced strawberries

STRAWBERRY PRETZEL DESSERT

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 12



Strawberry Pretzel Dessert image

Steps:

  • In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels

STRAWBERRY PRETZEL PIE

This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip filling, and a top layer of strawberry Jell-O. In this fresher adaptation, crushed pretzels form the foundation of an easy shortbread crust, followed by a fluffy cream filling and a pile of fresh strawberries, omitting the use of gelatin. If you're making this pie in advance - especially with juicy, height-of-season berries - complete Steps 1 to 3, then cloak the filled crust with plastic wrap and chill up to 24 hours. Just before serving, toss the berries in sugar and pile them on top.

Provided by Jerrelle Guy

Categories     pies and tarts, dessert

Time 40m

Yield 8 servings

Number Of Ingredients 9



Strawberry Pretzel Pie image

Steps:

  • Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.
  • In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners' sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
  • In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners' sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
  • Add the remaining 2 tablespoons confectioners' sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners' sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 1/2 cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise

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