STRAWBERRY PRETZEL SALAD
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
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
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
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
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
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)
Provided by jolofson
Number Of Ingredients 12
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
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
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
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
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
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
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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Reviews 8Calories 286 per servingCategory Dessert
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add cream and sugar and beat on high until light and fluffy, about 4-5 minutes. Spread over pretzel crust and refrigerate.
- To a large skillet, add remaining 1½ cups juice and cranberries. Bring to a simmer and cook for 4-5 minutes, until cranberries start to burst (I prefer not to have whole cranberries in my "salad" because they are tart -- you don't have to cook them until bursting if you want them whole!).
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Cuisine AmericanTotal Time 8 hrs 37 minsCategory Dessert, Salad, Side DishCalories 344 per serving
- In a medium size mixing bowl toss together pretzels, 1/4 cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.
- In a medium size mixing bowl using an electric mixer, whip together cream cheese and powered sugar until combined. Add cream and vanilla, whipping until smooth. Fold in one 8 oz whipped topping by hand. Spread over cooled crust. Chill while making jello topping.
- In a medium size mixing bowl, mix together jell-o mix and boiling water. Stir until completely dissolved. Add cranberry sauce. Stir until combined and cranberry sauce has melted. Chill for 30 minutes.
CRANBERRY PRETZEL SALAD - SOUTH SHORE KITCHEN
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5/5 (113)Estimated Reading Time 3 mins
- Once pretzels are crushed, place a stick of butter in a saucepan over medium heat. Once melted, add sugar and pecans. Stirring until sugar is dissolved.
- Remove from heat, add the crushed pretzels and stir until well coated. Press crust mixture into a 10 x 7″ pan and bake for 8-10 minutes. Take care not to overbake. Remove from oven and set aside to cool.
- While crust is baking, boil water for cranberry Jell-O topping. Mix gelatin in boiling water and set aside until it sets to the consistency of egg whites. Once it reaches this point, stir in entire can of whole berry cranberry sauce.
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5/5 (1)Total Time 10 hrs 20 minsCategory Dessert, SaladCalories 280 per serving
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Reviews 3Calories 397 per servingCategory Dessert
- Start by making the sugared pecans and pretzels for the salad. Mix together chopped pretzels, chopped pecans, brown sugar and melted butter. Spread the mixture on a large rimmed baking sheet (I used my jelly roll pan). Bake at 400 degrees for 7 minutes. Allow the mixture to cool. Break into small pieces and set aside.
- Put cranberries, granulated sugar, and orange juice in a saucepan. Stir and cook over medium heat for 12-15 minutes, until the cranberries start to break down. In a small bowl, mix together cold water and cornstarch. Add the mixture to the cranberry sauce while stirring. Stir and cook for 20-30 seconds, until thickened. Set aside to cool.
- Beat together softened cream cheese, granulated sugar, and vanilla. Fold in whipped topping. Add cranberry sauce and the sugared pecans and pretzels. Stir to combine.
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- Mix together the crushed pretzel pieces, sugar, and butter. Divide the mixture evenly in the bottom of four 7-8 ounce jars.
- Beat the cream cheese and powdered sugar until creamy. Stir in the vanilla bean paste and 1 1/2 cups Cool Whip gently.
- Spoon the cheesecake filling into the jars gently. Or you can use a disposable piping bag and icing tip #12 to swirl it in easier.
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- Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.
- Pour entire can of crushed pineapple (with juice!) into a medium sized mixing bowl. Sprinkle white chocolate pudding mix on top and stir until completely incorporated. Fold in whipped topping.
- Transfer mixture to 9×13 pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in fridge to keep cool while you mix the jello.
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