Fruit Pretzel Cake Recipe By Tasty

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.

HOMEMADE SOFT PRETZELS RECIPE BY TASTY

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

PRETZEL DESSERT

Steps:

• In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,

FRUIT PRETZEL CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Make the crust: grind the pretzels in a food processor until mostly broken down into fine crumbs, about 30 seconds. You should get 1⅓ cup of crumbs, but this could differ depending on the brand of pretzels. Adjust as needed.
• Add the melted butter and brown sugar to the pretzel crumbs and continue to process until combined, about 30 seconds.
• Transfer the crumb mixture to an 8x8-inch ungreased baking dish and spread it out evenly across the bottom, then take a flat-bottomed measuring cup and lightly pack the mixture down. (This helps the crust stay together, although you want to avoid packing it too much or the crust will be hard to cut.)
• Bake until fragrant and the edges are just starting to brown, about 10 minutes. Remove from oven and let cool for 20 minutes.
• Make the middle layer: beat the cream cheese, sugar, and sour cream in a medium bowl with electric beaters on high until the mixture is fluffy and the sugar dissolves, about 2 min.
• Add the whipping cream and mix on low until just combined, then turn the beaters up to high and continue beating until soft peaks form, about 30 to 45 seconds.
• Spread the cream mixture evenly over the cooled crust and refrigerate to set, about 30 minutes.
• Make the top layer: dissolve the jello in the boiling water. Stir in the cold water and chill the mixture in the fridge or freezer until it thickens slightly and resembles unbeaten egg whites, about 60 - 90 minutes in the fridge and 20 - 40 minutes in the freezer.
• Mix the fruit into the thickened jello and pour the mixture evenly over the cream layer, using a spatula to level it out.
• Refrigerate until jello is fully set, about 2 hours or overnight.
• Enjoy!