Peachy Pretzel Dessert Food

EASY PEACH PRETZEL SALAD

Steps:

• Preheat oven to 350.
• Mix together pretzels, 1/4 cup white sugar and butter.
• Press into a 9x13 baking pan and bake for 10 minutes. Cool completely.
• Beat together cream cheese and remaining 1/4 cup sugar. Beat in whipped topping.
• Spread on top of cooled crust. Refrigerate.
• Mix together boiling water and gelatin until dissolved, about 2 minutes. Refrigerate for 1-1/2 hours. Mixture will still be liquid.
• Add peaches to gelatin and carefully pour on top of whipped topping layer. Refrigerate overnight.
• Slice into bars and serve.

PEACHY PRETZEL DESSERT

Steps:

• 1. Drain peaches and dice small. Place in a bowl or freezer safe container and place in the freezer until ready to use. Heat oven to 350^. Spray the bottom of a 9x13-inch cake dish. Set aside.
• 2. Crush pretzels in a plastic bag, then measure. Combine crushed pretzels and sugar. Melt butter in microwave for about 35 seconds. Add to pretzel mixture, mix well and press in the bottom of the baking dish evenly. Bake in hot oven for 6 minutes. Remove from oven to cool for 10 minutes; then place in refrigerator while preparing jello.
• 3. Boil water in microwave for 2 minutes; add jello and dissolve; then stir in the peaches from the freezer. Place peach mixture in the refrigerator until slightly thickened.
• 4. Combine the cream cheese and sugar with a big spoon; mixing until combine then fold in the Cool Whip.Take pretzel crust from fridge and spread cream cheese mixture evenly over crust; return it to the fridge. Take it from the fridge 20 minutes before putting on the jello mixture -so the 2 stick together when set.
• 5. When jello has thickened slightly pour over cream cheese mixture. Place in refrigerator to set firm.

PRETZEL DESSERT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
• Bake for 8 to 10 minutes. Let cool.
• In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
• In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

PRETZEL DESSERT

Steps:

• In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,

PEACH PRETZEL SALAD

Steps:

• Dissolve jello in boiling water.
• Stir in peaches then refrigerate for 1½ hours until partially set.
• In a small bowl, mix pretzels, sugar, and butter together.
• Press firmly into a 13 x 9 baking dish and bake at 350° for 10-12 minutes. Remove from oven and let cool completely.
• Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth.
• Spread over cooled pretzel crust.
• Place in the fridge until cool.
• Spoon jello mixture over the top of the cream cheese. Spread evenly.
• Cover with plastic wrap and place in the fridge for 4-6 hours until jello has set.

NO COOK PRETZELS WITH A KICK

Steps:

• Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.