EASY PEACH PRETZEL SALAD
This Easy Peach Pretzel Salad is a simple, delicious dessert for just about any occasion. The sweet, light and creamy Jello and Whipped Topping pairs perfectly with the crunchy, salty Pretzel Crust.
Provided by Kathy
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix together pretzels, 1/4 cup white sugar and butter.
- Press into a 9x13 baking pan and bake for 10 minutes. Cool completely.
- Beat together cream cheese and remaining 1/4 cup sugar. Beat in whipped topping.
- Spread on top of cooled crust. Refrigerate.
- Mix together boiling water and gelatin until dissolved, about 2 minutes. Refrigerate for 1-1/2 hours. Mixture will still be liquid.
- Add peaches to gelatin and carefully pour on top of whipped topping layer. Refrigerate overnight.
- Slice into bars and serve.
Nutrition Facts : Calories 380 kcal, ServingSize 1 serving
PEACHES AND CREAM PRETZEL SALAD
Preheat the oven to 350 degrees. In a 9x13" pan, add the pretzels, sugar and melted butter. Stir together to coat, and then evenly press into the bottom of the pan. Bake the crust for 10 minutes. Remove from oven and let cool completely. While crust is baking, empty jell-o into a bowl, and add boiling water. Stir to disolve. Set jell-o aside to cool to room temperature. With a hand or stand mixer, cream together the cream cheese and sugar until fluffy and smooth. Gradually add in the whipping topping and mix until completely combined. Spread mixture evenly over the cooled crust, making sure filling is sealed to the sides of the pan. (This is important, as you don't wait the jell-o liquid to leak to the bottom of the crust making it soggy.) Refrigerate crust and cream cheese mixture for 30 minutes to set. While crust and filling layers are chilling, slice and pit the fresh cherries and add to the cooled jell-o liquid. When the 30 minutes is up, pour the cherries & jell-o over the cream cheese layer, and chill for at least 1-2 hours or until jell-o is completely set. Garnish with whipped cream and additional pretzels, if desired. Slice into squares and enjoy!
Provided by Erin @ Delightful E Made
Time 2h40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. In a 9x13" pan, add the pretzels, sugar and melted butter. Stir together to coat, and then evenly press into the bottom of the pan. Bake the crust for 10 minutes. Remove from oven and let cool completely.
- While crust is baking, empty jell-o mix into a bowl, and add boiling water. Stir to dissolve. Set jell-o aside to cool to room temperature.
- With a hand or stand mixer, cream together the cream cheese and sugar until fluffy and smooth. Gradually add in the whipping topping and mix until completely combined. Spread mixture evenly over the cooled crust, making sure filling is sealed to the sides of the pan. (This is important, as you don't wait the jell-o liquid to leak to the bottom of the crust making it soggy.) Refrigerate crust and cream cheese mixture for 30 minutes to set.
- While crust and filling layers are chilling, slice and peel the fresh peaches.
- Once the cream cheese layer is cool, add the peach slices. Pour the room temperature jell-o over the peaches. Chill for at least 1-2 hours or until jell-o is completely set.
- Garnish with whipped cream and additional pretzels, if desired. Slice into squares and enjoy!
Nutrition Facts : ServingSize 1
PEACH PRETZEL SALAD DESSERT
Provided by Danielle Green
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
- Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
- Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
- Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
- Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PEACH PRETZEL SALAD
An easy and delicious, sweet and salty, peach dessert that everyone will enjoy!
Provided by Deliciously Seasoned
Categories Dessert
Time 6h10m
Number Of Ingredients 10
Steps:
- Dissolve jello in boiling water.
- Stir in peaches then refrigerate for 1½ hours until partially set.
- In a small bowl, mix pretzels, sugar, and butter together.
- Press firmly into a 13 x 9 baking dish and bake at 350° for 10-12 minutes. Remove from oven and let cool completely.
- Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth.
- Spread over cooled pretzel crust.
- Place in the fridge until cool.
- Spoon jello mixture over the top of the cream cheese. Spread evenly.
- Cover with plastic wrap and place in the fridge for 4-6 hours until jello has set.
PRETZEL SALAD
This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious.
Provided by Susan
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h53m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix crushed pretzels, margarine and sugar.
- Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
- Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
- In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
- Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 32.9 g, Cholesterol 13.7 mg, Fat 13.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 324.2 mg, Sugar 23.6 g
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