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
RASPBERRY PRETZEL SALAD
Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.
Provided by By Annalise Sandberg
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 40 g, TransFat 1/2 g
RASPBERRY PRETZEL SALAD
Raspberry Pretzel Jello is a favorite for holiday dinners as a side dish or dessert!
Provided by Melissa
Categories Jello
Time 15m
Number Of Ingredients 9
Steps:
- Mix pretzels, sugar, and melted butter together. Place in a 9x13 greased pan. Bake at 400 degrees F for 8-10 minutes. Let the crust cool completely.
- Whip cream cheese and sugar together until totally mixed. Then stir in frozen whipped topping.
- Spread this over the cooled crust and chill for 1 hour.
- Mix raspberry jello, boiling water, and frozen raspberries together. The raspberries must be frozen. Let the mixture set up for slightly for a few minutes.
- Carefully pour over the cream layer.
- Return to the refrigerator and keep cool until ready to serve.
RASPBERRY CREAM PIE
Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.
Provided by The Sweet and Sour Baker
Categories Desserts Pies No-Bake Pie Recipes
Time 3h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
- Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
- Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
- Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
- Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g
NO-BAKE RASPBERRY PRETZEL CUPS
I made a strawberry pretzel pie, and the piece I promised my mom accidentally got eaten by a certain someone. Oops! So, when she came over, I decided to do a similar deconstructed version-a parfait-type dessert-with raspberries instead of strawberries. It's so easy to whip up!
Provided by Kardea Brown
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
- Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
- Stir together the chopped raspberries and granulated sugar in a medium bowl.
- Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
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
RASPBERRY PRETZEL SALAD
I found this on the back of a whipped topping label. A friend used to make something similar years ago and I never got the recipe!
Provided by Linky
Categories Gelatin
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF. In a medium bowl, mix pretzels, 1/4 cup sugar and melted butter. Press into a 13x9 inch pan. Bake for 10 minutes. Cool completely.
- In another bowl, combine cream cheese and remaining sugar, mix until smooth. Add whipped topping and continue mixing until well combined. Spread over pretzel layer. Chill at least 30 minutes.
- In yet another bowl (whew, hope you have lots of bowls!), combine gelatin and boiling water. Sprinkle frozen berries over cream cheese layer, carefully pour gelatin over berries.
- Refrigerate, covered until set about 1 to 2 hours.
Nutrition Facts : Calories 465.3, Fat 21.7, SaturatedFat 12.6, Cholesterol 63.6, Sodium 634.5, Carbohydrate 50.8, Fiber 2.7, Sugar 25.6, Protein 19.4
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RASPBERRY PRETZEL SALAD - HOUSE OF NASH EATS
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5/5 (11)Total Time 3 hrs 25 minsCategory DessertCalories 353 per serving
- Place pretzels in a large ziploc bag and crush with a rolling pin. Transfer to a bowl and add sugar and melted butter, stirring to combine. Press into the bottom of a 9x13-inch baking dish with the bottom of a measuring cup. Bake for 10 minutes, then remove from oven and cool completely.
- In a large bowl, beat the cream cheese and sugar with an electric hand mixer until smooth. Fold in the Cool Whip with a spatula, then spread over the pretzel crust in an even layer, taking care to press all the way to the edges of the pan to create a seal that will prevent the jello layer from seeping through. Chill in the fridge for 30 minutes.
- While the middle layer chills in the fridge, microwave the water for 3-5 minutes, until boiling, then stir jello into the hot water until dissolved. Add frozen raspberries and stir.
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