Strawberry Pretzel Squares Food

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 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 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 PRETZEL SQUARES

Steps:

• Heat oven to 350 degrees F.
• Mix pretzel crumbs, 1/4 cup sugar, and butter. Press onto bottom of 13- x 9-inch pan. Bake 10 minutes. Cool.
• Beat cream cheese, remaining sugar, and milk until blended. Stir in Cool Whip®; spread over crust. Refrigerate.
• Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.Variation: Healthier Version: Trim 2 grams of fat per serving by preparing with Philadelphia® Neufchâtel Cheese, fat-free milk, and Cool Whip® Lite Whipped Topping.Variation: Make It Easy: Substitute 1 package (20 ounces) frozen whole strawberries, sliced, for the fresh strawberries. Stir into gelatin mix along with the cold water. Refrigerate 10 to 15 minutes or until thickened; spoon over cream cheese layer. Continue as directed.Nutrition Information per Serving (Philadelphia® Cream Cheese, Cool Whip®, Jell-0®): 200 calories, 13g total fat, 8g saturated fat, 35mg cholesterol, 260mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron. Exchange: 1 1/2 Carbohydrate, 2 1/2 Fat.Nutrition Information per Serving (Philadelphia® Neufchâtel, fat free milk, and Cool Whip® Lite): 180 calories, 11g total fat, 7g saturated fat, 30mg cholesterol, 270mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron. Exchange: 1 1/2 Carbohydrate, 2 Fat.

STRAWBERRY SQUARES

Steps:

• Preheat your oven 350°F.
• Combine flour and sugar.
• Cut in the butter until crumbly.
• Press into 8-inch square baking tin.
• Bake until a very light golden colour about 15 to 20 minutes.
• In a medium saucepot place two cups crushed fresh or thawed strawberries.
• Add 1/2 cup white sugar, and bring to a boil.
• Remove from heat; add Jello powder and stir well until dissolved.
• Chill until slightly thickened.
• Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
• Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
• Chill in fridge until set. (This should be about one hour or so).
• Beat the icing sugar into the remaining dessert topping and spread over the set layer.
• Chill until serving time.

STRAWBERRY PRETZEL SALAD

Steps:

• Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
• Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
• In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
• When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
• Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

STRAWBERRY PRETZEL DESSERT BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix together the pretzels, melted butter, and 3 tablespoons granulated sugar. Press firmly into bottom of an ungreased 13x9-inch baking dish into an even layer all the way to edges.
• Bake the pretzel crust at 350 degrees F for 10 minutes. Remove from oven and cool crust completely.
• In a large mixing bowl beat together cream cheese, 3/4 cup granulated sugar, and vanilla extract with electric mixer until smooth and creamy. Fold in defrosted whipped topping with a rubber spatula. Spread mixture evenly over cooled pretzel crust to edges. Put in refrigerator for about an hour or until chilled.
• Place strawberry gelatin in large mixing bowl. Pour boiling water over gelatin and whisk until gelatin is dissolved. Stir in orange zest if desired. Cool slightly then mix in sliced strawberries. Pour over cream cheese layer and spread for even layer. Refrigerate at least 4-5 hours or until gelatin is set.

STRAWBERRY PRETZEL BARS

Steps:

• PRE-STEP: Pre-heat oven to 350F degrees. Line a 13x9 inch baking pan with foil and spray with non-stick cooking spray. Set aside. MAKE CRUST: STEP 1: In a medium sized bowl, mix pretzel crumbs, sugar, and butter together to form crust. STEP 2: Press pretzel crust into the bottom of prepared pan. Bake for 10 minutes. Let cool. MAKE CREAM CHEESE LAYER: STEP 3: Using a hand mixer or stand mixer, mix cream cheese, sugar, and milk together until light and fluffy. Stir in Cool Whip. STEP 4: Spread cream cheese mixture over pretzel crust. Place in fridge until ready to use. MAKE STRAWBERRY JELLO LAYER: STEP 5: In a medium sized bowl, stir boiling water into dry gelatin mix until completely dissolved. Stir in cold water. Refrigerate for 1 hour or until jello is thickened. Stir in sliced strawberries. STEP 6: Spoon strawberry jello over cream cheese layer. Place in fridge for 3 hours or until jello is firm. Cut into squares and enjoy!

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.

CRANBERRY PRETZEL SALAD

Steps:

• Line an 8- or 9-inch square baking dish with parchment paper, making sure there is enough overhang to cover the sides by an inch or two.
• Preheat the oven to 350 degrees F.
• Crush the pretzels in a blender or food processor until they are mostly crumbs-I like to have a few larger pretzel pieces in there so people can really get a bit of pretzel texture in every bite.
• Pour the crumbs into a large bowl. Add the butter and sugar, and stir until combined.
• Press the crust mixture into the bottom of the prepared baking dish.
• Bake for about 12 minutes, until golden brown and matte. Let the crust cool while you make the cream cheese layer.
• Pour the hot water into a small heatproof bowl. Sprinkle the gelatin over the water and let dissolve.
• In a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1-2 minutes until soft peaks form.
• Add 1 tablespoon of the confectioner's sugar and whip until firm peaks form, about 1-2 minutes more.
• Transfer the whipped cream to a separate bowl.
• Gently heat the dissolved gelatin, either in the microwave in 10-second bursts or over a bowl of simmering water or diffuser plate on the stove. Stir frequently until the liquid is clear.
• Let the gelatin cool slightly while you continue working.
• Add the softened cream cheese to the stand mixer bowl and switch to the paddle attachment.
• Beat on medium speed until fluffy, then scrape down the sides of the bowl and beat in the remaining 2 tablespoons confectioner's sugar. Scrape down the sides of the bowl again.
• Add half the whipped cream to the cream cheese, beating on medium speed just until incorporated.
• Beat in the remaining whipped cream and drizzle the dissolved gelatin into the mixture while the mixer is running, continuing to beat until all ingredients are evenly incorporated.
• Spread the whipped cream cheese layer evenly over the pretzel crust, making sure all the edges are covered.
• Refrigerate for at least 3 hours until fully chilled.
• Heat the cranberries, sugar, and water in a medium saucepan over medium-low heat, stirring frequently until the sugar dissolves and the liquid comes to a simmer.
• Continue to cook, stirring occasionally, until the cranberries soften and start to burst.
• Remove from the heat and stir in the Jello packet until dissolved.
• Carefully pour the cranberry Jello over the cream cheese layer, spreading it evenly in the pan.
• Refrigerate for at least 3 hours until set-or let it rest overnight.
• Carefully lift the dessert out of the pan and onto a cutting board using the parchment paper as a set of handles.
• With a long knife, slice into 9 squares. Wipe the knife between slices to ensure clean cuts.
• Refrigerate any leftovers for up to 3 days. The cranberry will eventually bleed down into the cream cheese and the pretzels will become soggy, so don't wait too long to enjoy!

STRAWBERRY PRETZEL DESSERT BARS

Steps:

• Preheat your oven to 350° and grab your 9 x 13 baking dish.
• Add pretzels to a large re-sealable bag, use a rolling pin or meat tenderizer to finely crush. Add it to a mixing bowl with the ground almonds and sugar. Stir to combine before pouring in the melted butter.
• Stir well before adding the baking dish. Press the crumb mixture evenly into the pan using the flat side of a drinking glass or measuring cup. Bake for 10 minutes (rotate half way through) and then remove and let cool completely.
• In a mixing bowl, add the heavy whipping cream and use a hand mixer (or stand mixer) beating until stiff peaks form.
• Then, in a seaparate larger mixing bowl, add sugar, softened cream cheese and a splash of vanilla. Blend until smooth.
• Add the unsweetened whipped cream to the bowl with the cream cheese and use a rubber spatula to gently fold the cream into the cheese mixture by using big sweeps until combined and no streaks remain.
• Once the crust has cooled, spread the whipped cream mixture over top of the crust, corner to corner to seal the crust in. This is important so the jello topping doesn't break through and sog the crust. Chill for 1 hour.
• Pour the strawberry Jell-O mix into a heat safe bowl. Bring 2 cups water to a boil and carefully pour it into the bowl with the Jell-O. Stir until completely dissolved.
• To that, add the thawed strawberries and stir to combine. Place the bowl of strawberry jello mixture in your fridge to chill for 1 hour or until thickened but not completely set.
• Once thick, pour the strawberry Jell-O mixture over top of the chilled whipped cream cheese mixture and refrigerated 6 hours or overnight.

STRAWBERRY-PRETZEL SQUARES

Steps:

• Heat oven to 350°F.
• Mix pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat Neufchatel, remaining sugar and milk until blended. Stir in COOL WHIP; spread onto 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 Neufchatel layer. Refrigerate 3 hours or until firm.

STRAWBERRY PRETZEL SQUARES

Steps:

• Heat oven to 350°F Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9 inch pan. Bake 10 minutes. Cool.
• Beat cream cheese, remaininf suar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.
• Add boiling water to jelly powder powder in large bowl; stir 2 minutes until completelyu dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until thickened (spoon drawn through leaves definate inpression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• MAKE IT EASY: Substitute 1 package (600g) frozen whole strawberries, sliced, for the fresh strawberries. Stir into jelly powder along with the cold water. Refrigerate 10-15 minutes, or until thickened; spoon over cream cheese layer. Continue as directed.