STRAWBERRY PRETZEL SALAD
My daughter gave me this strawberry pretzel salad recipe. It is a favorite of her in-laws. I tried it and it is delicious!
Provided by gmaterry
Categories Gelatin
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345.4, Fat 15.9, SaturatedFat 10.2, Cholesterol 34.2, Sodium 499.4, Carbohydrate 48.2, Fiber 1.4, Sugar 26.8, Protein 4.5
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 PRETZEL SALAD
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 9
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).
Nutrition Facts : Calories 338 kcal, Carbohydrate 47 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 354 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
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 classic strawberry pretzel salad dessert recipe from Paula Deen is perfect for cookouts or picnics. Ingredients include frozen strawberries,, pineapple, pretzels and cream cheese. Prep time is 13 minutes and cooking time is 13 minutes at 400 °F.
Provided by Paula Deen
Time 13m
Yield 13
Number Of Ingredients 9
Steps:
- Preheat oven to 400 °F.
- For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9×13-inch pan and bake for 7 minutes. Set aside and allow to cool.
- In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
- In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
- To serve, cut slices and serve with a dollop of whipped topping.
STRAWBERRY PRETZEL SALAD
Steps:
- Combine pretzels, sugar, and butter. Press into 9 x 12 pan. Bake at 400°F for 8 minutes. Cool completely.
- Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel layer.
- Mix Jell-O and 1 3/4 cups hot water, until Jell-O dissolves. Add strawberries. Let it set for a few minutes. Pour over second layer.
- Refrigerate for at least 2 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAROL'S STRAWBERRY PRETZEL SALAD
Steps:
- Layer one: Melt the butter in the pan. Mix pretzels with sugar and sprinkle over melted butter. Bake at 425 degrees for 5 minutes.Layer Two: Combine the cream cheese, sugar, Coolwhip, and drained pineapple. Mix and spread over pretzel crust.Layer Three: Dissolve Jell-O in hot water. Add cold water and stir to mix. Add frozen fruit. Pour carefully over 2nd layer. Chill to set.
STRAWBERRY PRETZEL SALAD
Sweet and salty, creamy and crunchy, this strawberry pretzel salad is the perfect blend of delicious flavors. With its tasty layers, this old-fashioned favorite is bound to be a hit among your family and friends!
Provided by Janelle
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- In a bowl combine pretzels, ¼ cup white sugar and butter. Mix well.
- Spread on the bottom of a 9x13 casserole dish and press down to create a tight crust.
- Bake for 10 minutes then remove from the oven and cool completely.
- Once the crust is cooled, make cream cheese layer.
- In a bowl blend 1 cup sugar cream cheese and vanilla together.
- FOLD in the cool whip.
- GENTLY spread this mixture over cooled crust. I've found it easiest to place globs all over then gently spread them together.
- Make sure that white filling touches all sides of the pan. This will prevent jello mixture from sliding UNDER the cream cheese layer and making the crust soggy.
- Chill while you make the top layer.
- In a medium bowl, stir together jello and boiling water. Mix well until jello is fully dissolved.
- Add strawberries and mix until strawberries are thawed.
- Mixture should begin to thicken as the frozen berries will quickly bring the temperature down. When mixture is egg white consistency (thick, but soupy) (about 10 minutes) pour over the cream cheese layer.
- Chill for 1 hour or longer, until the jello is set.
Nutrition Facts : Calories 231 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
STRAWBERRY PRETZEL SALAD
What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.
Provided by Food Network Kitchen
Categories side-dish
Time 5h20m
Yield 10 to 12 servings
Number Of Ingredients 7
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 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
JUDY'S STRAWBERRY PRETZEL SALAD
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Provided by Allrecipes Member
Categories Jell-O® Salad
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 41.2 g, Cholesterol 53.7 mg, Fat 22.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 14.7 g, Sodium 327.2 mg, Sugar 33.6 g
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From bhg.com
5/5 (95)Calories 255 per serving
- Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack.
- In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust.
- In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours. Makes 24 servings.
STRAWBERRY PRETZEL SALAD RECIPE - FOOD.COM
From food.com
Servings 12Total Time 2 hrs 15 minsCategory DessertCalories 531 per serving
- Whip soften cream cheese with Cool Whip. Add in 1 cup of sugar or splenda and whip thoroughly. Spread on top of pretzels. (It is important to make an "air tight" seal over the pretzels with the cream cheese mixture. Make sure it goes all the way to the sides of the glass pan.).
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- Mix first three ingredients and press in bottom of a 9 x 13 pan. Bake at 375 degrees for 8 minutes. Let cool completely.
STRAWBERRY PRETZEL SALAD RECIPE - ANNA PAINTER | FOOD & …
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Servings 10-12Total Time 5 hrsCategory Strawberry
- Preheat the oven to 375°. In a small saucepan, cook the butter over moderate heat until browned and nutty-smelling, about 5 minutes. Transfer the butter to a small bowl and let cool slightly.
- In a food processor, pulse the pretzels with the graham crackers, brown sugar and salt until fine crumbs form. With the processor on, drizzle in the brown butter until damp crumbs form. Press the pretzel crust into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes until the crust is set. Transfer the dish to a wire rack and let cool completely.
- In a small microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a medium bowl, using a hand mixer, beat the heavy cream at medium-high speed until soft peaks form, 3 to 4 minutes.
- In a large bowl, using a hand mixer, beat the cream cheese with the sugar, vanilla and salt at medium speed until pale and fluffy, about 4 minutes. Beat in the lemon juice and honey until just combined. Microwave the gelatin for 10 seconds, until it is liquid. At low speed, beat the gelatin into the cream cheese mixture until well combined. Using a rubber spatula, fold in the whipped cream in three additions. Spread over the pretzel crust and refrigerate until firm, about 1 hour.
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- Preheat oven to 350 degrees F. Lightly spray bottom of pan with baking oil spray; set aside. In a blender, place pretzels and blend/crush until very smooth. Place crushed pretzels in bowl with butter and sugar and mix until well incorporated. Press mixture into the bottom of a 9 X 13 inch pan. Bake in oven for 10 minutes. Transfer pan to a cooling rack to allow to cool faster.
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Ratings 3Servings 12Cuisine AmericanCategory Dessert, Salad, Side Dish
- Mix together the pretzels, 3 tablespoons sugar and butter. Press into the bottom of a 9x13 inch casserole dish. Bake at 400 degrees F for 10 minutes. Remove from oven and allow to cool completely.
- Mix together the cream cheese and 1 cup sugar. Fold in the whipped topping. Spread evenly over the pretzel crumbs. Chill in the fridge.
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Ratings 6Calories 469 per servingCategory Dessert
- In a medium bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the bottom of the 9x13 pan. (You can crush pretzels by putting them in a ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)
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Estimated Reading Time 7 mins
- Preheat oven to 350 degrees F. In a medium bowl, combine pretzels, butter, and 1/4 cup sugar to create the crust mixture. Press the mixture firmly into the bottom of a 13×9″ baking dish. Bake for 10 minutes. Set aside and allow the crust to cool completely.
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- Remove the baking dish from the refrigerator and arrange the strawberry slices/pieces on top of the cream cheese/whipped topping mixture. Gently spoon the cooled Jello evenly over the strawberries.
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