Pretzel Salad I Recipes

EASY PINEAPPLE PRETZEL SALAD

Steps:

• Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

PRETZEL SALAD I

Steps:

• In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.

RED, WHITE AND BLUE PRETZEL SALAD

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool.
• Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer.
• In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon.
• In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!

PINEAPPLE PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
• Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

OLD-FASHIONED STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
• In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
• In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

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.

PRETZEL SALAD

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.

PRETZEL SALAD

Steps:

• Using a food processor or blender, crumb the pretzels until fine.
• Mix pretzels, melted butter, and 1/4 C sugar.
• Press into 9 x 13 pan.
• Bake 10 minutes@ 350 degrees.
• Cool.
• Blend cream cheese, 1 C sugar, and whipped topping.
• Spread on cooled pretzel layer.
• Bring pineapple juice to a boil.
• Dissolve jello in hot pineapple juice.
• Add strawberries with juice and stir until thawed and jello is partially set.
• Spread over cream cheese layer.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.

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°F.
• Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
• Bake 8-10 minutes, until set; set aside to cool.
• In a large mixing bowl cream together cream cheese and white sugar.
• Fold in whipped topping.
• Spread mixture onto cooled crust.
• Dissolve gelatin in boiling water.
• Stir in 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.