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
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
PRETZEL JELLO SALAD
I got this recipe from a friend Lynn when we hosted a BBQ for our families (we shared an apartment a few years after college). My family loved this recipe. It's perfect for summer and eating outside, but wait to bring it out into the heat until you are ready to eat.
Provided by karen
Categories Gelatin
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place pretzels in ziplock bag and crush into small pieces using rolling pin. Measure pretzels after crushing.
- Mix together pretzels, 3 tbsp sugar, and butter.
- Pat pretzel mixture into a 9 x 11 pan and bake for 10 minutes.
- When the crust is cool, mix cream cheese, 3/4 cup sugar and Cool Whip together and spread on crust.
- Bring 2 cups water to a boil and stir in strawberry Jello. Add cold water and mix well.
- Add strawberries.
- Let mixture set until slightly thickened, then pour over cream cheese mixture.
- Refrigerate until jello is firm.
PRETZEL JELLO DESSERT
Make and share this Pretzel Jello Dessert recipe from Food.com.
Provided by la petite chef
Categories Gelatin
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare jello with frozen strawberries. Put in fridge until almost set.
- Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
- Mix cream cheese, 1 cup sugar and cool whip.
- Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
Nutrition Facts : Calories 707.5, Fat 29.2, SaturatedFat 18.4, Cholesterol 61.6, Sodium 1205.7, Carbohydrate 104.9, Fiber 3.2, Sugar 48.8, Protein 10.4
PRETZEL SALAD
This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious.
Provided by Susan
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h53m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix crushed pretzels, margarine and sugar.
- Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
- Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
- In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
- Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 32.9 g, Cholesterol 13.7 mg, Fat 13.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 324.2 mg, Sugar 23.6 g
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
PRETZEL JELLO SALAD DESSERT
The combination of sweet and salty just makes your mouth water leaving you to want seconds, thirds, and more. too much of a good thinng...mmm mmmm
Provided by Tammy Hall
Categories Fruit Salads
Time 50m
Number Of Ingredients 9
Steps:
- 1. 1st layer: Mix pretzels, 3 Tbsp. sugar and margarine. Spread evenly in a 9 x 13 baking dish. Bake at 400 degrees for 8 minutes and let it cool thoroughly.
- 2. 2nd layer: 1 cup sugar and cream cheese; fold in Cool Whip and spread over crust.
- 3. 3rd layer: Mix Jell-O and hot water; stir in berries and let it set for 10 minutes, then spread. Refrigerate until Jell-O is set.
RASPBERRY PRETZEL JELLO SALAD RECIPE
Steps:
- Preheat oven to 350°F/175°C. Combine crushed pretzels, sugar, and melted butter in a small bowl. Press mixture into 9x13 baking dish or a 10" springform pan. Bake for 10 minutes, then remove from oven and let cool completely.
- Beat the cream cheese with an electric mixer until smooth. Mix in the sugar. Fold in the whipped topping. Gently spread mixture to cover the entire crust, all the way to the edges. Refrigerate until chilled.
- Meanwhile, boil 2 cups of water, then stir in the gelatin mix. Stir in the frozen fruit and continue stirring until the fruit has thawed.
- Gently pour over the cream cheese layer and then refrigerate until the gelatin is set, about 1 1/2 hours.
- To serve, gently run a knife around the edge of the pan and cut into servings.
Nutrition Facts : Calories 403 kcal, Carbohydrate 51 g, Protein 5 g, Fat 21 g, Sodium 413 mg, Fiber 3 g, Sugar 38 g, ServingSize 1 serving
STRAWBERRY JELLO PRETZEL SALAD RECIPE
Strawberry Jello Pretzel Salad is the ultimate combination of sweet and salty. This classic treat is always a crowd pleaser!!
Provided by Lil' Luna
Categories Dessert
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix chopped pretzels, ¼ cup sugar and butter together. Press into the bottom of a 9x13 pan. Bake for 10 minutes and let cool.
- Beat cream cheese, ¼ cup sugar and milk together with a blender. Fold in Cool Whip and spread over the crust. Refrigerate until ready to use.
- Place boiling water in a large bowl. Add gelatin mix and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate for 1 - 2 hours or until thickened.
- Stir strawberries in with your jello and spoon over your cream cheese layer.
- Refrigerate for another 3 hours. Keep refrigerated until serving. ENJOY!
Nutrition Facts : Calories 213 kcal, Carbohydrate 23 g, Protein 2 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 272 mg, Sugar 15 g, ServingSize 1 serving
RASPBERRY JELLO PRETZEL SALAD
Raspberry jello pretzel salad is a little sweet, a little salty and a LOT of deliciousness! The cream cheese mixture and salted pretzel crust mixed with the raspberry jello is the absolute perfect combination.
Provided by Jamielyn Nye
Categories Dessert
Time 4h
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter a 9x13" pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly into pan and bake for 8-10 minutes. Refrigerate for 30 minutes or until cool.
- In a medium size bowl, beat the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip.
- Drop about 8 spoonful's over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn't leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
- Boil water in a small pan with jello over medium high heat. Stir until the sugar is dissolved (about 2 minutes). Then remove from the heat and mix in the frozen raspberries. Let sit for about 5-10 minutes and allow to thicken slightly. Once the pot is cool enough to handle I like to put it in the refrigerator for 10-15. Once it has thickened slightly pour on top of cream cheese mixture and refrigerate until jello is firm, at least 2 hours (I like to leave overnight).
- Once the dessert is firm, slice and serve.
Nutrition Facts : Calories 264 kcal, Carbohydrate 30 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 343 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
PEACH PRETZEL SALAD DESSERT
Provided by Danielle Green
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
- Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
- Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
- Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
- Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY PRETZEL JELLO SALAD
Strawberry Pretzel Jello Salad is the perfect side dish or dessert. It's the perfect sweet and salty food, with a crunchy pretzel crust, sweet cream cheese middle, and a strawberry jello topping.
Provided by Aimee
Time 30m
Number Of Ingredients 11
Steps:
- Mix your jello with 1.5 cups of boiling water. Stir for 2 minutes till totally dissolved.
- Add in the 1/2 cup of cold water. Stir together and allow to cool completely to room temperature.
- Preheat the oven to 350 degrees.
- In a medium sized bowl, combine your crushed pretzels, butter, sugar and brown sugar.
- Press the mixture evenly into the bottom of a greased 9x13 pan.
- Bake for 10 minutes. Remove from the oven and allow to cool completely.
- Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix.
- Carefully fold in the cool whip .
- Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Place in the fridge for 30 minutes.
- Place your strawberries over the top of the cream cheese mixture.
- Carefully and very slowly pour the jello over the strawberries and place the pan in the fridge. (It can be helpful to pour it over a spoon to make it slower)
- Chill for 4 hours, or overnight, until the jello is completely set.
- Slice and serve with cool whip on each slice if desired.
JELLO PRETZEL SALAD
Jello Pretzel Salad is a family favorite for bbqs and potlucks. A buttery pretzel crust topped with a cream cheese and jello layer. You can make this Jello Pretzel Salad with strawberries or raspberries. Either way, it's delicious.
Provided by Christy Denney
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and grease a 9x13 pan.
- Combine pretzels, brown sugar, and melted butter and press into prepared pan and bake for 10 minutes.
- Dissolve the Jello in the boiling water, stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
- Beat cream cheese and sugar until smooth. Fold in cool whip or whipped cream. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate until serving.
CRANBERRY PRETZEL SALAD
Cranberry pretzel salad puts a seasonal and slightly grown-up spin on the nostalgic strawberry pretzel salad dessert known across the US.
Provided by Casey Barber | Good Food Stories LLC
Categories Desserts
Time 6h55m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 189 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 185 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PERFECT JELLO JIGGLER RECIPE
Grab your cookie cutters and get the kids involved! Made with only 3 simple ingredients, these jello gigglers are one of our favorite jello recipes and so fun to eat!
Provided by Izzy
Categories Dessert
Number Of Ingredients 3
Steps:
- In a large bowl, add Jell-O mix. Then pour in the boiling water and stir for 2 minutes until the mix is fully dissolved.
- Spray a 9-inch round baking pan with cooking spray, and wipe with paper towels.
- Pour in the mixture and poke any bubbles using a toothpick.
- Place the pan into the refrigerator for 4-5 hours or until completely set.
- To unmould the Jello from the pan, simply place a flat plate on top, and invert the pan onto the plate. Lift lift the pan gently.
- Cut the jello into different shapes with your favorite cookie cutters. Serve and enjoy!
BEST STRAWBERRY PRETZEL SALAD (DESSERT!)
Steps:
- Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
- Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.
- Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.
- Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.
- Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.
- Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
- Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It's a matter of personal preference, so use as much of the jello as you like.)
- Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.
Nutrition Facts : ServingSize 1 pc, Calories 351 kcal, Carbohydrate 47 g, Protein 5 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 31 mg, Sodium 407 mg, Fiber 2 g, Sugar 34 g, UnsaturatedFat 7 g
RASPBERRY PRETZEL JELLO
Provided by Mel
Number Of Ingredients 10
Steps:
- For the pretzel crust, preheat the oven to 375 degrees F. In a medium bowl, whisk together the pretzels, brown sugar, and butter until evenly combined.
- Press the mixture in the bottom of a 9X13-inch pan, pressing lightly with the bottom of a measuring cup to lightly compact the crust. Bake for 8-10 minutes until lightly golden.
- Remove the pan from the oven and let cool completely.
- For the cream layer, in a medium bowl with an electric mixer (stand mixer or handheld mixer), whip together the cream cheese and powdered sugar until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the heavy cream and vanilla and mix (start on low speed so it doesn't spatter everywhere) until thick and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
- Spread the cream layer evenly over the cooled pretzel crust. Make sure to spread all the way to the edges and into the corners to make a good "seal" with the cream layer so the jello layer doesn't leak down the sides.
- In a medium bowl, whisk together the jello and boiling water until the jello is fully dissolved. Stir in the frozen raspberries. Let the mixture sit for just a few minutes to set up a bit (but take care not to let it sit for too long or it will be difficult to spread evenly).
- Pour the raspberry jello mixture over the top and gently spread into an even layer. Refrigerate until firm and set up, 6-8 hours. Cut into squares and serve.
Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 78 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 409 mg, Fiber 17 g, Sugar 50 g
PEACH PRETZEL SALAD
An easy and delicious, sweet and salty, peach dessert that everyone will enjoy!
Provided by Deliciously Seasoned
Categories Dessert
Time 6h10m
Number Of Ingredients 10
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.
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- Add pretzels, butter and sugar together in a mixing bowl. Mix well and press into a 9x13 pan. Bake at 350 for 10 minutes. Cool completely.
- Beat cream cheese, whipped topping and sugar together in a bowl. Spread on top of crust. Refrigerate.
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- Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.
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- 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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