Cranberry Pretzel Salad Dessert Recipes

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STRAWBERRY PRETZEL SALAD



Strawberry Pretzel Salad image

It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.

Provided by BETILDA

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 45m

Yield 12

Number Of Ingredients 9

2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries

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.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 52.1 g, Cholesterol 51 mg, Fat 23.3 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 15.6 g, Sodium 441.7 mg, Sugar 38.3 g

STRAWBERRY PRETZEL DESSERT



Strawberry Pretzel Dessert image

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 12

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels

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.

Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY PRETZEL SALAD



Cranberry Pretzel Salad image

A nice twist on the Strawberry Pretzel Salad..I love this anytime of the year. Tart and sweet at the same time..yum! Is it Thanksgiving yet?

Provided by Cassie *

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 12

FIRST LAYER
2 c broken pretzels
3 Tbsp sugar
1 1/2 stick butter
SECOND LAYER
1 c sugar
8 oz cream cheese
8 oz cool whip. thawed
THIRD LAYER
1 large box raspberry jell-o
2 can(s) whole cranberry sauce
1 1/2 c boiling water

Steps:

  • 1. First layer: Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool.
  • 2. Second layer: Cream together sugar and cream cheese then fold in Cool Whip. When pretzel mixture is cool, spread the cream cheese mixture over crust. Chill for 10 min to let the cream cheese mixture set up.
  • 3. Third layer: Dissolve Jello in 1 1/2 cup boiling water. Then add the cranberry sauce. Chill just till jello starts to thicken and is still pourable. Spread the jello mixture over the cream cheese layer. Store in refrigerator until ready to eat.
  • 4. Sometimes I add cool whip to the top also, and sprinkle with chopped pecans or walnuts.

CRANBERRY PRETZEL SALAD RECIPE - (3.8/5)



Cranberry Pretzel Salad Recipe - (3.8/5) image

Provided by jolofson

Number Of Ingredients 12

LAYER 1:
2 cups pretzels, crushed
3/4 cup butter, melted
1 tablespoon sugar
LAYER 2:
1 (8-ounce) package cream cheese
1 (8-ounce) container Cool Whip
1/2 cup sugar
LAYER 3:
1 large package black cherry Jello
2 cans whole cranberry sauce
2 cups boiling water

Steps:

  • Note: The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Preheat oven to 350°F. 1st layer: In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool. 2nd layer: In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust. 3rd layer: In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).

PRETZEL SALAD II



Pretzel Salad II image

This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours.

Provided by SARAHBARNETT

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 6h30m

Yield 11

Number Of Ingredients 9

2 ½ cups crushed pretzels
3 tablespoons confectioners' sugar
¾ cup melted butter
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O® mix
1 ½ cups boiling water
1 (16 ounce) package frozen strawberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.
  • Bake in preheated oven for 10 minutes. Cool.
  • To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.
  • Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 44.3 g, Cholesterol 55.7 mg, Fat 21.4 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 13.6 g, Sodium 516.5 mg, Sugar 13.9 g

SUGAR FREE STRAWBERRY PRETZEL SALAD



Sugar Free Strawberry Pretzel Salad image

Strawberry Pretzel Salad is an absolute must make during the holidays, especially when you can make it SUGAR FREE but just as delicious as the traditional version! This Sugar Free Strawberry Pretzel Salad recipe is made with layers of salty and buttery pretzels, low fat cream cheese/whipped cream, and of course and tangy strawberry jello topping. It's a delicious side dish or even dessert for Christmas, Easter, Thanksgiving, and beyond!

Provided by Becky Hardin - The Cookie Rookie

Categories     Side Dish

Time 20m

Number Of Ingredients 11

¾ cup salted butter (170 grams, melted (1½ sticks))
2 cups crushed pretzels (120 grams (about 4 cups before crushing))
3 tablespoons Stevia In The Raw® (Bakers Bag) (4.5 grams (or 38 grams granulated sugar))
8 ounces low fat cream cheese (227 grams)
¾ cup Stevia In The Raw® (Bakers Bag) (18 grams (or 150 grams granulated sugar))
8 ounces sugar free whipped topping (226 grams)
2 cups water (454 grams)
6 ounces sugar free strawberry gelatin mix (170 grams (2 packages))
14 ounces frozen strawberries (397 grams, with no sugar added)
8 ounces crushed pineapple in 100% juice (227 grams (1 can), drained)
Sugar Free Whipped Topping (optional, for garnish)

Steps:

  • Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
  • Mix together the melted butter, crushed pretzels, and 3 tablespoons stevia (or sugar) in a medium-sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
  • Bake the crust for 7-8 minutes, then remove from the oven and allow to fully cool.
  • Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and ¾ cup stevia. Stir in the whipped topping until smooth.
  • Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the refrigerator to chill for 30-60 minutes.
  • Boil the water in a small saucepan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
  • Stir in the frozen strawberries and crushed pineapple.
  • Pour the strawberry mixture over the cream cheese layer and place back in the refrigerator for 6-8 hours, or until the gelatin is fully firmed.
  • Slice and serve with a dollop of whipped cream and sliced strawberries!

Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 463 mg, Fiber 1 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

ORANGE CRANBERRY PRETZEL JELLO DESSERT



Orange Cranberry Pretzel Jello Dessert image

This Orange Cranberry Pretzel Jello Dessert is a delicious and gorgeous holiday treat! It is tart, sweet, salty, creamy, crunchy and crisp. With so many wonderful flavors and textures, it will be the hit of any party!

Provided by Nikki

Categories     Dessert

Number Of Ingredients 10

1 (6 oz) box Orange Jello, dry
2¼ cups boiling water
1 Tablespoon sugar
3 cups cranberries
¾ cup butter, melted
3 Tablespoons sugar
2 cups crushed pretzels
8 ounces cream cheese, softened
⅔ cup sugar
8 ounces cool whip, thawed to room temperature

Steps:

  • In a medium sauce pan, bring 2¼ cups of water, 1 Tablespoon sugar, and 3 cups cranberries to a boil for 2 minutes. Remove from stove and add jello. Stir until Jello is dissolved. Allow jello to cool to room temperature.
  • Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
  • In a large bowl, combine cream cheese and sugar. Beat until smooth. Next, stir in Cool Whip.
  • Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
  • Pour cooled jello over cream layer and put in the fridge for at least 4 hours.

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