Strawberry Pretzel Snack Mix Recipes

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.

Steps:

• Prepare the strawberries: Combine 4 cups strawberries and the granulated sugar in a large saucepan over medium heat. Cook until bubbling, then increase the heat to medium high and cook, stirring occasionally, until the berries are soft and the liquid is thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and stir in the remaining 2 cups strawberries and the lemon juice. Let cool, then transfer to a bowl, cover and refrigerate at least 1 hour or overnight.
• Meanwhile, make the crumble: Preheat the oven to 350 degrees F. Generously butter a 9-inch-round cake pan. Combine 3 cups pretzels, the melted butter, egg white, granulated sugar, flour and 1/4 teaspoon salt in a food processor; pulse until a wet dough forms. Press the dough evenly into the prepared pan. Break the remaining 1/2 cup pretzels into pieces and press into the dough. Bake until golden, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then break into bite-size pieces.
• Make the cream: Just before serving, beat the cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat the heavy cream in another bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest.
• Layer the cream, crumble and strawberry mixtures in individual glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours.

Steps:

• For the pretzel crust: Preheat the oven to 350 degrees F.
• Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.
• For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat.
• Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours.
• Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

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.