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
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.
STRAWBERRY PRETZEL SALAD
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
- When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
- Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
Nutrition Facts : Calories 338 kcal, Carbohydrate 47 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 354 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
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
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!
PRETZEL SALAD II
This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours.
Provided by SARAHBARNETT
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 6h30m
Yield 11
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.
- Bake in preheated oven for 10 minutes. Cool.
- To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.
- Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 44.3 g, Cholesterol 55.7 mg, Fat 21.4 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 13.6 g, Sodium 516.5 mg, Sugar 13.9 g
STRAWBERRY PRETZEL SALAD
My daughter gave me this strawberry pretzel salad recipe. It is a favorite of her in-laws. I tried it and it is delicious!
Provided by gmaterry
Categories Gelatin
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
- Bake 8-10 minutes, until set; set aside to cool.
- In a large mixing bowl cream together cream cheese and white sugar.
- Fold in whipped topping.
- Spread mixture onto cooled crust.
- Dissolve gelatin in boiling water.
- Stir in 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 345.4, Fat 15.9, SaturatedFat 10.2, Cholesterol 34.2, Sodium 499.4, Carbohydrate 48.2, Fiber 1.4, Sugar 26.8, Protein 4.5
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
PRETZEL SALAD
Salty & sweet...the best of both worlds! I've made this dish for Christmas, teachers, and work parties and boy is it popular! It's the dessert you'll crave.
Provided by Betsy Reader
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400
- 2. Mix crushed pretzels, butter & 4 T sugar in large bowl. Pat into 9 by 13 inch pan and bake for 8 minutes. Cool.
- 3. Beat cream cheese & 1 cup sugar in large bowl until smooth. Fold cool whip into mixture. Spread into cooled pretzel crust.
- 4. Prepare jello using 3/4 cup boiling water. Stir frozen strawberries into jello and immediately pour onto cream layer.
- 5. Refridgerate 4 hours until set.
STRAWBERRY LIME PRETZEL SALAD
I gave a classic salad a holiday twist by making green, white and red layers. The combination of salty, sweet, creamy in this strawberry-lime pretzel dessert and fruity is always a hit! -Renee Conneally, Northville, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 15 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 407 calories, Fat 25g fat (17g saturated fat), Cholesterol 55mg cholesterol, Sodium 368mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
PRETZEL SALAD
Make and share this Pretzel Salad recipe from Food.com.
Provided by Chris R.
Categories Pineapple
Time 40m
Yield 15-18 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor or blender, crumb the pretzels until fine.
- Mix pretzels, melted butter, and 1/4 C sugar.
- Press into 9 x 13 pan.
- Bake 10 minutes@ 350 degrees.
- Cool.
- Blend cream cheese, 1 C sugar, and whipped topping.
- Spread on cooled pretzel layer.
- Bring pineapple juice to a boil.
- Dissolve jello in hot pineapple juice.
- Add strawberries with juice and stir until thawed and jello is partially set.
- Spread over cream cheese layer.
- Refrigerate 4 hours or overnight.
- Cut into squares to serve.
STRAWBERRY PRETZEL SALAD
This classic strawberry pretzel salad dessert recipe from Paula Deen is perfect for cookouts or picnics. Ingredients include frozen strawberries,, pineapple, pretzels and cream cheese. Prep time is 13 minutes and cooking time is 13 minutes at 400 °F.
Provided by Paula Deen
Time 13m
Yield 13
Number Of Ingredients 9
Steps:
- Preheat oven to 400 °F.
- For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9×13-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.
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