Gelatin Pretzel Salad Recipes

JELLO PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees and grease a 9x13 pan.
• Combine pretzels, brown sugar, and melted butter and press into prepared pan and bake for 10 minutes.
• Dissolve the Jello in the boiling water, stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
• Beat cream cheese and sugar until smooth. Fold in cool whip or whipped cream. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate until serving.

STRAWBERRY PRETZEL SALAD

Steps:

• 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.
• Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
• 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.
• Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

STRAWBERRY-PRETZEL SALAD

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.

STRAWBERRY PRETZEL SALAD

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.

GELATIN PRETZEL SALAD

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place pretzels in resealable food-storage plastic bag; smash with rolling pin or flat side of meat mallet until crushed. In medium bowl, mix crushed pretzels, brown sugar and pumpkin pie spice. Stir in butter. Press mixture onto bottom of baking dish. Bake 9 to 11 minutes or until set. Cool on cooling rack. Meanwhile, in large heatproof bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes. In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Spread mixture evenly over pretzel crust. Finely chop mandarin orange segments; gently stir into partially set gelatin. Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.
• 2. Serving Size: 1 Serving Calories 300 ( Calories from Fat 140), Total Fat 15g (Saturated Fat 10g, Trans Fat 0g ), Cholesterol l35mg, Sodium 230mg Total Carbohydrate 38g (Dietary Fiber 0g Sugars 29g ), Protein 3g ; % Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 2%; Iron 4%; Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choices:2 1/2

PRETZEL JELLO SALAD

Steps:

• Preheat oven to 350 degrees.
• Place pretzels in ziplock bag and crush into small pieces using rolling pin. Measure pretzels after crushing.
• Mix together pretzels, 3 tbsp sugar, and butter.
• Pat pretzel mixture into a 9 x 11 pan and bake for 10 minutes.
• When the crust is cool, mix cream cheese, 3/4 cup sugar and Cool Whip together and spread on crust.
• Bring 2 cups water to a boil and stir in strawberry Jello. Add cold water and mix well.
• Add strawberries.
• Let mixture set until slightly thickened, then pour over cream cheese mixture.
• Refrigerate until jello is firm.

JELLO PRETZEL SALAD

Steps:

• Crust:.
• Mix all ingredients and bake in a greased 9x13 pan at 400 for 8 minutes.
• Cool completely.
• Middle Layer:.
• Mix cream cheese, sugar, milk, and pineapple together. Fold in large container of cool whip. Spread on first layer.
• Top Layer:.
• Dissolve Jello and add strawberries. Let set slightly. Pour over middle layer and let set.

PASTEL GELATIN SALAD

Steps:

• In a large bowl, combine lemon and lime gelatin with boiling water; stir until dissolved. Add cream cheese; let stand for 10 minutes. Beat on high speed until smooth. Stir in milk and mayonnaise. Fold in pineapple., Pour into an ungreased 13-in. x 9-in. dish. Sprinkle with nuts and marshmallows. Cover and refrigerate until set.