PINEAPPLE PRETZEL FLUFF
I often bring this special salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. -Beth Olby, Ashland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving., To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.
Nutrition Facts : Calories 334 calories, Fat 19g fat (13g saturated fat), Cholesterol 39mg cholesterol, Sodium 230mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY PRETZEL SALAD
The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone goes wild over. Plump raspberries, creamy whipped topping and a crunchy caramelized pretzel layered together making this a real treat!
Provided by Alyssa Rivers
Categories Dessert Salad Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- Beat the cream cheese and white sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
- Pour the jello over the cream cheese layer add raspberries on top and refrigerate for 2-3 hours before serving!
Nutrition Facts : Calories 361 kcal, Carbohydrate 49 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 470 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
RED, WHITE AND BLUE PRETZEL SALAD
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool.
- Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer.
- In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon.
- In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!
ORANGE GELATIN PRETZEL SALAD
Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It's a family favorite that is a slam-dunk at potlucks. -Peggy Boyd, Northport, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack., In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. , Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust., Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.
Nutrition Facts : Calories 400 calories, Fat 21g fat (13g saturated fat), Cholesterol 50mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
LISA'S FRUIT SALAD WITH CARAMELIZED PRETZEL TOPPING
This recipe is from Lisa, a wonderful girl, who is my beautician in Wisconsin. I call her girl b/c she used to be a student of mine about 30 years ago. Oh, dear how time passes by. Now she is a model parent and wife who could also be a model in a magazine. I am guessing at the amount of pretzels. But what a great way to use up leftover pretzels! This recipe does not include the chilling of the fruit salad. Break up the pretzels inside a bag.
Provided by WiGal
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Line a jelly roll pan with foil.
- Break up pretzels on pan.
- Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
- Stir until well coated.
- Bake for 5 minutes.
- Cool and break apart pretzels.
- For the fruit salad put into large bowl: mix pudding and buttermilk together.
- Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
- Cover top of salad with caramelized pretzel topping right before serving.
Nutrition Facts : Calories 758.9, Fat 20.1, SaturatedFat 11.5, Cholesterol 58.8, Sodium 1649.1, Carbohydrate 136.6, Fiber 4.2, Sugar 67.4, Protein 12.3
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
EASY PINEAPPLE PRETZEL SALAD
Can be used for a party dip for pretzels or a side salad depending on your choice. I usually double this recipe for parties. If you want to use for a dip for pretzels, one batch should be enough. I recommend crushing the pretzels using a rolling pin. I recommend not to add pretzel mixture to pineapple mixture until ready to serve.
Provided by Deb K
Categories Salad Fruit Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
- Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 32.6 g, Cholesterol 49 mg, Fat 23 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 15.7 g, Sodium 281.9 mg, Sugar 25.1 g
STRAWBERRY/PINEAPPLE PRETZEL SALAD (PAULA DEEN/FOOD NETWORK)
I used to make this salad all the time and so did my mom. However, I tried it using Paula's "extra special ingredient", crushed pineapples, and oh boy it was great. It's amazing that one little change can make a huge difference. ENJOY! If you crave things that have that salty/sweet combo, then this is for you!
Provided by tree luee dee
Categories Gelatin
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 756.3, Fat 35.2, SaturatedFat 20.9, Cholesterol 99.8, Sodium 1155.6, Carbohydrate 103.8, Fiber 3.4, Sugar 53.9, Protein 10.8
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