Cranberry Pretzel Salad Food

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).

RASPBERRY PRETZEL SALAD

Steps:

• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

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.

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!

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 LIME PRETZEL SALAD

Steps:

• Preheat oven to 350°. Mix melted butter and sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack. , Meanwhile, for lime layer, in a large bowl, add boiling water to lime gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. In a bowl, beat cream cheese until smooth. Add cooled lime gelatin mixture; beat until smooth. Fold in whipped topping; if desired, add green food coloring. Spread over crust. Refrigerate until set but not firm, 25-30 minutes. , For cream cheese layer, in a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over lime layer. Refrigerate until set., For strawberry layer, in a large bowl, add boiling water to strawberry gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. Stir in strawberries. Gently spoon over cream cheese layer. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and miniature pretzels.

STRAWBERRY/PINEAPPLE PRETZEL SALAD (PAULA DEEN/FOOD NETWORK)

Steps:

• Preheat oven to 400°.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 by 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.

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.