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
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.
CONTEST-WINNING STRAWBERRY PRETZEL DESSERT
I love the sweet-salty flavor of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. I think it's best when eaten within a day of being made. -Wendy Weaver Leetonia, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack., In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.
Nutrition Facts : Calories 516 calories, Fat 27g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 458mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.
MINI STRAWBERRY PRETZEL JARS
Discover Mini Strawberry Pretzel Jars. These Mini Strawberry Pretzel Jars are an individual take on the traditional strawberry-pretzel salad. Make these for your next gathering!
Provided by My Food and Family
Categories Home
Time 4h50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Mix pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 10 (4-oz.) jelly jars, adding about 3 Tbsp. to each.
- Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in COOL WHIP; spoon over crusts. Spread with back of spoon to form even layer. Refrigerate until ready to use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Stir berries into gelatin; spoon over cream cheese layers in jars. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PRETZEL STRAWBERRY DESSERT
I have prepared this wonderful flavored dessert for my family for many years. It is often requested for special gatherings.-Amy Olson, Lousville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 18 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the pretzels and butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; stir into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.
Nutrition Facts :
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- In a small bowl, combine the chopped pretzels, powdered sugar and melted butter. Press the mixture into the bottom of each jar. Place the jars in a small baking dish and bake for 10 minutes, until fragrant.
- In a large bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping.
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- Add the pretzels to the bowl of a food processor and pulse until finely ground. (See Kelly’s Note.) Add the pretzels to a medium bowl then stir in the melted butter until the mixture is well-combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice, sugar and vanilla extract and beat until smooth and creamy.
- Divide the pretzel mixture among serving cups, reserving a portion to sprinkle atop the cups as garnish.
- Spoon the cream cheese mixture on top of the pretzels. (Alternately, transfer it to a piping bag or plastic bag, snip off the tip and pipe the mixture into the cups.)
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