Strawberry Margarita Pretzel Salad Squares Food

JELL-O® STRAWBERRY MARGARITA SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine crushed chips, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish sprayed with cooking spray. Bake 10 min. Cool.
• Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust, completely covering crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water, orange juice, lime zest and juice. Refrigerate 1-1/2 hours or until thickened.
• Stir strawberries into gelatin mixture; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.

STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

STRAWBERRY MARGARITA SQUARES

Steps:

• Mix pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Combine condensed milk, puréed strawberries and lime juice in large bowl. Gently stir in COOL WHIP; spread over crust.
• Freeze 6 hours. Remove from freezer about 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with sliced strawberries.

STRAWBERRY PRETZEL DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.

STRAWBERRY MARGARITA SQUARES

Steps:

• Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker's Roller®. Melt butter in Small Micro-Cooker® on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent® Decorator. Top with fresh strawberry and lime slices, if desired.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
• Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
• Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
• Slice into squares and serve cold.

STRAWBERRY MARGARITA PRETZEL SALAD SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, sugar, lime zest and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin with lime juice; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until thickened.
• Remove half the gelatin; set aside. Add half the COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over crust. Refrigerate 10 min. or until set but not firm. Spoon reserved gelatin over creamy layer. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

STRAWBERRY MARGARITA SQUARES

Steps:

• MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan.
• Refrigerate until ready to fill.
• MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended.
• Gently stir in whipped topping.
• Pour over crust.
• FREEZE 6 hours or overnight.
• Let stand at room temperature 15 minutes before cutting to serve.
• Garnish with sliced strawberries.

JUDY'S STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

STRAWBERRY-PRETZEL SALAD

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.

STRAWBERRY PRETZEL SALAD

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.