Flipz Pretzel Dessert Recipes

PRETZEL DESSERT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
• Bake for 8 to 10 minutes. Let cool.
• In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
• In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

FLIPZ PRETZEL DESSERT

Steps:

• PLACE juice in medium bowl. Add strawberry gelatin; stir until dissolved. Add strawberries.
• PLACE Flipz in bottom of 13 x 9-inch baking dish.
• MIX cream cheese and sugar in large mixer bowl until creamy; fold in whipped topping. Spread on top of pretzels making sure that cream cheese mixture touches all four sides of the dish. Gently spoon gelatin mixture over cream cheese layer.
• REFRIGERATE for 1 hour or until gelatin mixture is firm.

MAKEOVER STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
• Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• Bake at 400 degrees for 18 to 20 minutes or until set.
• Cool on a wire rack.
• In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
• Fold in whipped topping.
• Spread over cooled crust.
• Refrigerate until chilled.
• Drain pineapple, reserving juice; set pineapple aside.
• Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
• Bring to a boil.
• Pour into a large bowl, stir in gelatin until dissolved.
• Drain strawberries, reserving juice; set strawberries aside.
• Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
• Refrigerate until partially set.
• Stir in reserved pineapple and strawberries.
• Carefully spoon over filling.
• Cover and refrigerate for 3-4 hours or until firm.
• This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.