Strawberry Pretzel Salad Recipe 425 Food

STRAWBERRY PRETZEL SALAD

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.

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.

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.

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 RHUBARB PRETZEL SALAD

Steps:

• Place an oven rack in the middle position and preheat to 325 F degrees.
• For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
• For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
• Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
• Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
• To serve, grab a big spoon and dig in.

PRETZEL SALAD

Steps:

• Dissolve jello in boiling water and set aside to cool.
• Preheat oven to 350 degrees.
• Melt margarine in small pan, add 3 tablespoons sugar, mix and then add crushed pretzels. Mix until well coated and pour into 9 x 13 pan and spread out to coat bottom. Bake in oven for 8 minutes. Let cool.
• Mix cream cheese and 1 cup sugar together well and then mix in 12 oz. whipped topping. Mix well and then pour on top of pretzel mix. Spread evenly in pan and "seal" mix to edge of pan to protect pretzel mix below.
• Cut strawberries in half lengthwise and put on top of whipped topping mixture, slightly pushing into mix to hold them in place. Carefully pour jello mix on top of mixture.
• Cover pan and refrigerate for at least 4 hours until jello sets up.
• Be sure to cut through pretzel mix when serving.

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 PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 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 or whipped cream.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 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.