STRAWBERRY PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-PRETZEL SALAD
This phenomenal berry dish may have the word salad in the name, but it's okay if you call it a strawberry pretzel dessert instead. It's a great option if you need a sweet treat, and your oven is already full of tasty dishes. With a little prep, you'll be enjoying your Strawberry-Pretzel Salad in no time. The irresistible blend of creamy, crunchy, sweet and salty make it a hit for any season and occasion.
Provided by Jessica Walker
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 53 g, TransFat 1/2 g
STRAWBERRY-BANANA PRETZEL SALAD
I found many recipes for the original strawberry pretzel salad here, but this is how my dear friend Magda taught me to make this. We really like that added texture of the banana and walnuts.
Provided by Pinay0618
Categories Gelatin
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine cream cheese and sugar; set aside.
- Mix pretzels and margarine and press into 9x13 dish. Bake at 400F for 10 minutes. Cool.
- Spread cream cheese mixture over pretzels.
- Spread the Cool Whip over cream cheese. Chill about 30 minutes.
- Drain pineapple, reserving juice. Add water to make 2 cups.
- Dissolve Jello in hot pineapple juice and water. Add frozen strawberries, pineapple, sliced bananas and walnuts. Chill until partially set. Carefully pour over all; refrigerate several hours.
Nutrition Facts : Calories 882, Fat 37, SaturatedFat 21.9, Cholesterol 74, Sodium 1107.2, Carbohydrate 132.3, Fiber 4.7, Sugar 77.9, Protein 12.4
STRAWBERRY PRETZEL SALAD
It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.
Provided by BETILDA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 52.1 g, Cholesterol 51 mg, Fat 23.3 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 15.6 g, Sodium 441.7 mg, Sugar 38.3 g
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STRAWBERRY PRETZEL SALAD RECIPE | THE RECIPE CRITIC
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4.9/5 (9)Calories 316 per servingCategory Dessert, Salad, Side Dish, Snack
- Preheat oven to 350 degrees. In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- Make the jello according to package directions. Mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set.
- Beat the cream cheese and sugar together with a hand mixer until creamy. Fold in the cool whip with a spatula. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
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Estimated Reading Time 7 mins
- Preheat the oven. Arrange a rack in the middle of the oven and heat the oven to 400°F. Let 8 ounces cream cheese sit out at room temperature to soften.
- Melt the butter. Place 6 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave in 15-second bursts until melted. (Alternatively, melt the butter on the stovetop and pour into a medium bowl.)
- Make the crust. Add 2 cups finely crushed pretzels, 3 tablespoons granulated sugar, and 1/8 teaspoon kosher salt, and stir until evenly moistened and combined.
- Press into a baking pan. Transfer the mixture into a 9x13-inch baking pan and press into an even layer on the bottom.
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