Cool Lime Pretzel Squares Recipes

PRETZEL CRUSTED KEY LIME BARS

Steps:

• Preheat oven to 350°F. Line a 9×9 pan with foil and coat lightly with nonstick spray. Set aside.
• In a food processor or blender pulverize the pretzels until they are a fine crumb. (You don't want dust, but you don't want chunks or it won't stay together)
• In a large bowl stir together your pretzel crumbs, butter, salt, and sugar.
• Press the mixture firmly into your prepared pan and slightly up the sides. Bake for 10 minutes, or until golden. Let the crust cool while you prepare the filling.
• In a large bowl, whisk together the yolks, sweetened condensed milk and lime juice.
• Pour the mixture into the warm crust.
• Bake for 12-15minutes, or until just set.
• Allow the bars to cool until room temperature, and then cover and chill in the refrigerator for 2 hours, or overnight.

LEMON PRETZEL DESSERT

Steps:

• Preheat oven to 375°.
• Crush pretzels into small pieces using a food processor.
• In a medium bowl, add pretzels, vanilla, brown sugar, and flour. Stir until combined.
• Melt butter and add to the pretzel mixture. Stir until combined.
• Spread mixture into a 9x13 baking dish, reserving ½ cup for the topping. Press mixture into an even, smooth layer.
• Bake for 10 minutes and let cool completely.
• In a medium bowl, beat cream cheese until smooth then add powdered sugar. Beat until combined then add cool whip and mix until just combined.
• Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.
• Top with lemon pie filling and spread evenly.
• Sprinkle remaining pretzel mixture over the top.
• Cover and refrigerate for 4 hours or overnight.

CREAMY LIME BARS

Steps:

• 1. Heat oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
• 2. Combine pretzels, granulated sugar, and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of prepared pan.
• 3. Bake crust for 7 to 10 minutes.
• 4. Mix sweetened condensed milk, eggs, lime juice, orange juice, and lime peel in a large bowl.
• 5. Pour evenly over crust.
• 6. Bake 25 minutes. Cool and chill.
• 7. May garnish with powdered sugar, whipped topping, and lime slices before serving. Cut into bars.

'KEY LIME' CLOUD SQUARES

Steps:

• Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
• Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

STRAWBERRY PRETZEL DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.

ST. PATRICK'S DAY COOL LIME PRETZEL SQUARES

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended; press onto bottom of 13x9-inch baking dish. Bake 10 min.; cool.
• Bring 1 cup water to boil. Add to gelatin mixes; stir 2 min. until completely dissolved. Stir in remaining water; set aside. Blend sweetened condensed milk and sour cream in blender until smooth. Add gelatin mixture; blend well. Pour over crust.
• Refrigerate 2 hours or until firm. Serve topped with COOL WHIP.