Cranberry Pretzel Salad Recipe 385 Food

CRANBERRY PRETZEL SALAD

Steps:

• 1. First layer: Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool.
• 2. Second layer: Cream together sugar and cream cheese then fold in Cool Whip. When pretzel mixture is cool, spread the cream cheese mixture over crust. Chill for 10 min to let the cream cheese mixture set up.
• 3. Third layer: Dissolve Jello in 1 1/2 cup boiling water. Then add the cranberry sauce. Chill just till jello starts to thicken and is still pourable. Spread the jello mixture over the cream cheese layer. Store in refrigerator until ready to eat.
• 4. Sometimes I add cool whip to the top also, and sprinkle with chopped pecans or walnuts.

CRANBERRY PRETZEL SALAD RECIPE - (3.8/5)

Steps:

• Note: The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Preheat oven to 350°F. 1st layer: In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool. 2nd layer: In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust. 3rd layer: In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).

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.

CRANBERRY PRETZEL SALAD

Steps:

• Line an 8- or 9-inch square baking dish with parchment paper, making sure there is enough overhang to cover the sides by an inch or two.
• Preheat the oven to 350 degrees F.
• Crush the pretzels in a blender or food processor until they are mostly crumbs-I like to have a few larger pretzel pieces in there so people can really get a bit of pretzel texture in every bite.
• Pour the crumbs into a large bowl. Add the butter and sugar, and stir until combined.
• Press the crust mixture into the bottom of the prepared baking dish.
• Bake for about 12 minutes, until golden brown and matte. Let the crust cool while you make the cream cheese layer.
• Pour the hot water into a small heatproof bowl. Sprinkle the gelatin over the water and let dissolve.
• In a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1-2 minutes until soft peaks form.
• Add 1 tablespoon of the confectioner's sugar and whip until firm peaks form, about 1-2 minutes more.
• Transfer the whipped cream to a separate bowl.
• Gently heat the dissolved gelatin, either in the microwave in 10-second bursts or over a bowl of simmering water or diffuser plate on the stove. Stir frequently until the liquid is clear.
• Let the gelatin cool slightly while you continue working.
• Add the softened cream cheese to the stand mixer bowl and switch to the paddle attachment.
• Beat on medium speed until fluffy, then scrape down the sides of the bowl and beat in the remaining 2 tablespoons confectioner's sugar. Scrape down the sides of the bowl again.
• Add half the whipped cream to the cream cheese, beating on medium speed just until incorporated.
• Beat in the remaining whipped cream and drizzle the dissolved gelatin into the mixture while the mixer is running, continuing to beat until all ingredients are evenly incorporated.
• Spread the whipped cream cheese layer evenly over the pretzel crust, making sure all the edges are covered.
• Refrigerate for at least 3 hours until fully chilled.
• Heat the cranberries, sugar, and water in a medium saucepan over medium-low heat, stirring frequently until the sugar dissolves and the liquid comes to a simmer.
• Continue to cook, stirring occasionally, until the cranberries soften and start to burst.
• Remove from the heat and stir in the Jello packet until dissolved.
• Carefully pour the cranberry Jello over the cream cheese layer, spreading it evenly in the pan.
• Refrigerate for at least 3 hours until set-or let it rest overnight.
• Carefully lift the dessert out of the pan and onto a cutting board using the parchment paper as a set of handles.
• With a long knife, slice into 9 squares. Wipe the knife between slices to ensure clean cuts.
• Refrigerate any leftovers for up to 3 days. The cranberry will eventually bleed down into the cream cheese and the pretzels will become soggy, so don't wait too long to enjoy!

DIABETIC CRANBERRY LAYER SALAD

Steps:

• Mix cranberries and 1 cup hot water together in a blender and puree until smooth.
• Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes.
• Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.

MIXED BERRY PRETZEL SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix crushed pretzels, margarine, and 3 tablespoons sugar together in a bowl. Press into a 9x9-inch baking dish in a flat layer.
• Bake in the preheated oven for 8 minutes. Remove and let cool thoroughly, 20 to 30 minutes.
• Cream 1 cup sugar with cream cheese in a bowl; fold in whipped topping. Spread on top of cooled crust.
• Mix strawberry and raspberry gelatin mixes with boiling water until thoroughly dissolved. Stir in frozen berries until distributed. Pour over whipped topping mixture. Chill until set, about 2 hours.

PHYLLIS' PRETZEL SALAD

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 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 30-40 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. I let mine stand in the refrigerator until partially set. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 3-4 hours or overnight.