Flipz Pretzel Dessert Recipes
PRETZEL DESSERT
This is a festive, crunchy, and fruity dessert. The pretzels in this recipe provide a crust for the filling of gelatin and pineapple.
Provided by chris
Categories Desserts
Time 30m
Yield 11
Number Of Ingredients 9
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.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 52.7 g, Cholesterol 22.4 mg, Fat 28.7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 11.8 g, Sodium 331.2 mg, Sugar 50.4 g
FLIPZ PRETZEL DESSERT
Make and share this Flipz Pretzel Dessert recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210.5, Fat 8.6, SaturatedFat 6.2, Cholesterol 15.6, Sodium 96, Carbohydrate 32.6, Fiber 0.3, Sugar 30.6, Protein 2.2
MAKEOVER STRAWBERRY PRETZEL DESSERT
This has been a family favorite recipe for many years. I believe it was one of the first recipes I made when I first got married 24 years ago. I was so happy to come across a low-fat version in a Light and Tasty magazine.
Provided by Audrey M
Categories Gelatin
Time 40m
Yield 18 serving(s)
Number Of Ingredients 9
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.
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