Strawberry Jello Pretzel Pie Food

STRAWBERRY PRETZEL PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
• In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
• Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

STRAWBERRY PRETZEL PIE

Steps:

• Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.
• In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners' sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
• In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners' sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
• Add the remaining 2 tablespoons confectioners' sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

STRAWBERRY PRETZEL PIE

Steps:

• For the pretzel crust: Preheat the oven to 350 degrees F.
• Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.
• For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat.
• Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours.
• Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon.

STRAWBERRY PRETZEL PIE

Steps:

• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally., Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust., Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

STRAWBERRY JELLO PRETZEL DESSERT

Steps:

• Preheat oven to 350.
• Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan.
• Bake for 10 minutes.
• Mix cream cheese and sugar until well combined.
• Fold in cool whip.
• Spread over cooled crust.
• Place into refrigerator.
• Mix 2 cups boiling water with jello until dissolved.
• Add strawberries.
• Chill until jello begins to set.
• Pour over cream cheese/cool whip.
• Chill for at least 2 hours before serving.

STRAWBERRY JELLO PRETZEL PIE

Steps:

• Mix the pretzel and graham cracker crumbs, 1/4 cup of splenda and the margarine.
• Firmly press into the bottom of an 8x8 pan. Set aside.
• Beat the cream cheese, remaining splenda, and milk until smooth. Stir in the cool whip and spread over the crumb crust. Put in the freezer for 15 to 20 minutes, until set.
• Stir the boiling water into the jello mix until dissolved. Stir in the cold water. Refrigerate 30 minutes or until slightly thickened.
• Spoon over the cream cheese layer and refrigerate an hour or so, until completely set.

STRAWBERRY PRETZEL JELLO SHOTS

Steps:

• Preheat oven to 350 degrees. Spray a 9x11-inch glass baking dish with cooking spray. In a large bowl, combine pretzel crumbs, 1/3 cup sugar and melted butter. Press into baking dish in an even layer. Bake until slightly firm, about 12-15 minutes. Set on a wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and fluffy, about 2 minutes. Remove from the stand and fold in 1 1/2 cups Cool Whip topping. Spread in an even layer over the pretzel crust and refrigerate.
• Place Jello in a medium bowl and pour over boiling water. Whisk until jello has dissolved, about 2 minutes. Stir in the cold water and vodka. Let cool to room temperature, then pour over the cream cheese layer. Add the sliced strawberries on top. Refrigerate until jello is set, about 6-8 hours.
• Cut into 1-inch squares. Place remaining 1 cup Cool Whip is a pastry bag fitted with a large star tip. Pipe dollops on the squares and top with chopped strawberries.

STRAWBERRY PRETZEL PIE

Steps:

• Preheat oven to 350 degrees, or 250 if using a glass pan.
• Mix crushed pretzels with 3 tsp.
• sugar and butter.
• Spread into a greased 9 X 13 pan.
• Bake for 10 minutes.
• Cool.
• Mix cream cheese and 1 cup sugar until smooth.
• Fold in whipped topping.
• Spread to edge of pretzel dish on top of pretzels.
• Dissolve jello in water in a bowl.
• Add strawberries.
• Mix well.
• Put in refrigerator until thickened.
• Pour over cream cheese layer.
• Refrigerate until firm and then serve.

STRAWBERRY JELLO PRETZEL SALAD

Steps:

• Mix pretzels, 3 tablespoons sugar and butter.
• Spread mixture over bottom of a 9x13 inch baking dish.
• Bake at 400°F for 7 minutes.
• Let cool 1 hour.
• Blend cream cheese, 1 cup sugar and Cool Whip and spread over pretzel mixture.
• Dissolve strawberry Jello in 2 cups boiling water.
• Add frozen strawberries and pineapple.
• Chill until partially jelled.
• Then pour over the cream cheese mixture.
• Refrigerate.

STRAWBERRY JELLO PIE

Steps:

• Place strawberries in the pie shell.
• Set aside.
• Mix jello and pudding with water.
• Heat to a full boil, then remove from heat.
• Pour over berries and chill.
• Top with 1 T.
• Cool Whip, if desired.