STRAWBERRY-PRETZEL SALAD
This phenomenal berry dish may have the word salad in the name, but it's okay if you call it a strawberry pretzel dessert instead. It's a great option if you need a sweet treat, and your oven is already full of tasty dishes. With a little prep, you'll be enjoying your Strawberry-Pretzel Salad in no time. The irresistible blend of creamy, crunchy, sweet and salty make it a hit for any season and occasion.
Provided by Jessica Walker
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 9
Steps:
- Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
- Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
- In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
- Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 53 g, TransFat 1/2 g
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
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.
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.
STRAWBERRY PRETZEL JELL-O
A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels! For best results, make Strawberry Pretzel Jell-O only one day in advance, to preserve the crunchy texture of the pretzels.
Provided by Loves2Teach
Categories Gelatin
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
- White Layer: Cream together cream cheese and 1 cup sugar.
- Fold in Cool Whip. Spread over pretzel crust.
- Red Layer: Dissolve gelatin in boiling water.
- Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
- Chill until set and serve.
Nutrition Facts : Calories 284.7, Fat 11.4, SaturatedFat 6.7, Cholesterol 30.8, Sodium 446.2, Carbohydrate 43.5, Fiber 1.1, Sugar 25, Protein 3.9
PRETZEL GELATIN DESSERT
This is one of my mother's absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. -Erin Frakes, Moline, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 401 calories, Fat 22g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 401mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
THE BEST PRETZEL JELLO SALAD
The combination of salty and sweet in this classic dessert is sure to be the hit of any party or potluck!
Provided by Katie Clark
Number Of Ingredients 9
Steps:
- Bring 2 cups of water to a boil.
- Remove from heat and quickly dissolve the raspberry jello.
- Preheat oven to 350 degrees
- Crush pretzels (you can use a sealed plastic bag and a rolling pin, but I like to use a food processor)
- Combine with sugar and melted butter.
- Press into the bottom of a 9x13 baking dish.
- Bake for 10 minutes.
- While baking, bring 2 cups of water to a boil.
- Remove from heat and dissolve jello mix.
- Layer sliced strawberries on top of pretzel crust.
- Pour jello mixture on top.
- Cover with plastic wrap and refrigerate four hours.
- After it has solidified, remove from refrigerator.
- Combine softened cream cheese and cool whip and spread on top.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 283 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 269 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STRAWBERRY PRETZEL SALAD
It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.
Provided by BETILDA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
- Bake 8 to 10 minutes, until set. Set aside to cool.
- In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
- Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 52.1 g, Cholesterol 51 mg, Fat 23.3 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 15.6 g, Sodium 441.7 mg, Sugar 38.3 g
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- Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
- When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
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- Preheat the oven to 400°. Add the pretzels to a sturdy zip top bag then crush using a rolling pin or mallet then add to a medium size bowl.
- Add the melted butter and sugar then press into an ungreased 9 x 13 baking dish. Bake 10 minutes then cool completely.
- Add the whipped topping, cream cheese and sugar to another bowl then beat until smooth. Once the crust has cooled completely, even spread the cream cheese layer over the top. NOTE: be sure to spread the cream cheese layer all the way to the edges. This provides a seal so the jello doesn't reach the crust and make it soggy.
- Dissolve the jello in boiling water in a bowl. Stir in the strawberries and allow the jello/strawberries to thicken slightly then pour over the cream cheese mixture.
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