Raspberry Pretzel Jello Salad Food

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.

PRETZEL SALAD

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.

RASPBERRY PRETZEL SALAD

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.

PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F. Add crushed pretzels, light brown sugar and melted butter to a mixing bowl and stir to combine.
• Press firmly into a lightly greased 9x13 inch baking dish and bake for 10 minutes. Remove from oven and allow to cool completely.
• Meanwhile, beat the cream cheese and powdered sugar together until creamy. Add the whipping cream and beat until cream has stiffened into soft peaks.
• Spread the mixture over the top of the pretzel crust, spreading it all the way to edges of the pan on all sides (so the jello wont seep through).
• Boil 2 cups water. Add jello and stir until dissolved. Remove from heat and stir in frozen berries. Set aside to cool to room temperature, then pour into dish and refrigerate for 2-4 hours, until jello has set.

RASPBERRY PRETZEL SALAD

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!

RASPBERRY PRETZEL SALAD

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.

RASPBERRY PRETZEL SALAD

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.

RASPBERRY JELLO SALAD

Steps:

• Put pretzels in a food processor and pulse to medium fine.
• Mix in the 3 T.
• sugar.
• Slowly pour in melted margarine and pulse to mix.
• Press into a 9x10 inch cake pan and bake at 350 degrees for 10 minutes.
• In a food processor blend together the cool whip, cream cheese, and 1 cup sugar.
• Pour over crust and chill.
• Dissolve the jello in the 2 cups boiling wter.
• Stir in the 2 packages frozen berries and stir to melt.
• Jello mixture will thicken.
• Pour over cream cheese layer.
• Place in the fridge until set, around 2 hours.

RASPBERRY JELLO PRETZEL SALAD

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.

RASPBERRY PRETZEL JELLO SALAD

Steps:

• Preheat oven to 350*F.
• In a bowl combine pretzels, ¼ cup white sugar and butter. Mix well.
• Spread on the bottom of a 9x13 casserole dish and press down to create a tight crust.
• Bake for 10 minutes then remove from the oven and cool completely.
• Once the crust is cooled, make cream cheese layer.
• In a bowl blend 1 cup sugar, cream cheese and vanilla together.
• FOLD in the cool whip.
• GENTLY spread this mixture over cooled crust. I've found it easiest to place globs all over then gently spread them together.
• Make sure that white filling touches all sides of the pan. This will prevent Jello mixture from sliding UNDER the cream cheese layer and making the crust soggy.
• Chill while you make the top layer.
• In a medium bowl, stir together Jello and boiling water. Mix well until Jello is fully dissolved.
• Add raspberries and mix until raspberries are thawed.
• Mixture should begin to thicken as the frozen berries will quickly bring the temperature down. When the mixture is egg white consistency (thick, but soupy) (about 10 minutes) pour over the cream cheese layer.
• Chill completely then serve.

CAROL'S STRAWBERRY PRETZEL SALAD

Steps:

• Layer one: Melt the butter in the pan. Mix pretzels with sugar and sprinkle over melted butter. Bake at 425 degrees for 5 minutes.Layer Two: Combine the cream cheese, sugar, Coolwhip, and drained pineapple. Mix and spread over pretzel crust.Layer Three: Dissolve Jell-O in hot water. Add cold water and stir to mix. Add frozen fruit. Pour carefully over 2nd layer. Chill to set.

RASPBERRY PRETZEL JELLO

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.