Strawberry Margarita Pretzel Salad Squares Recipes

STRAWBERRY MARGARITA SQUARES

Steps:

• Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
• Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

STRAWBERRY MARGARITA SQUARES

Steps:

• MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan.
• Refrigerate until ready to fill.
• MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended.
• Gently stir in whipped topping.
• Pour over crust.
• FREEZE 6 hours or overnight.
• Let stand at room temperature 15 minutes before cutting to serve.
• Garnish with sliced strawberries.

STRAWBERRY MARGARITA SQUARES

Steps:

• Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker's Roller®. Melt butter in Small Micro-Cooker® on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent® Decorator. Top with fresh strawberry and lime slices, if desired.

STRAWBERRY MARGARITA PRETZEL SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, sugar, lime zest and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin with lime juice; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until thickened.
• Remove half the gelatin; set aside. Add half the COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over crust. Refrigerate 10 min. or until set but not firm. Spoon reserved gelatin over creamy layer. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
• Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
• Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
• Slice into squares and serve cold.

STRAWBERRY RHUBARB PRETZEL SALAD

Steps:

• Place an oven rack in the middle position and preheat to 325 F degrees.
• For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
• For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
• Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
• Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
• To serve, grab a big spoon and dig in.

STRAWBERRY PRETZEL SQUARES

Steps:

• Heat oven to 350°F Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9 inch pan. Bake 10 minutes. Cool.
• Beat cream cheese, remaininf suar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.
• Add boiling water to jelly powder powder in large bowl; stir 2 minutes until completelyu dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until thickened (spoon drawn through leaves definate inpression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• MAKE IT EASY: Substitute 1 package (600g) frozen whole strawberries, sliced, for the fresh strawberries. Stir into jelly powder along with the cold water. Refrigerate 10-15 minutes, or until thickened; spoon over cream cheese layer. Continue as directed.

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.