Katies Peach Pretzel Salad Recipe 35

PEACH PRETZEL JELLO SALAD

Steps:

• Pre-heat oven to 350°F. Combine peach Jello with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
• Crush pretzels either in a ziploc bag, or pulse them a few times in a food processor until they are in tiny pieces ( not crumbs). Add melted butter, cinnamon and sugar and stir till fully combined. Transfer pretzel mixture a 13 x 9 in glass casserole dish, pressing the pretzel mixture evenly over the bottom of the dish. Bake for 10 minutes at 350 degrees. Allow to cool completely
• Beat together cream cheese and sugar until fluffy and white. Fold in Cool Whip until fully incorporated. Spread mixture over pretzels and go all the way to the edges of the dish to create a seal. This will help prevent the jello mixture leaking into the pretzels.
• Pour your cooled jello mixture on top of cream cheese layer. Carefully place your sliced peaches on top. Refrigerate until jello is set ( roughly 2 - 4 hours)

PEACH PRETZEL SALAD DESSERT

Steps:

• Preheat oven to 350°.
• Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
• Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
• Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
• Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
• Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.

PEACH CAPRESE SALAD WITH BALSAMIC CHERRIES

Steps:

• Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes.
• Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick.
• Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.

KATIE'S PEACH PRETZEL SALAD RECIPE - (3/5)

Steps:

• Mix crushed pretzels, sugar and margarine; press in a 9x13-inch pan and bake for about 8 minutes at 350 degrees. Cool. Mix jell-o, boiling water and juice from peaches (about 1/2 cup); stir well. Refrigerate until thickened. Beat together cream cheese, sugar and cool whip. Spread over cool crust. Add cut up peaches. Pour thickened jell-o over all. Refrigerate overnight.

PEACH PRETZEL SALAD

Steps:

• Dissolve jello in boiling water.
• Stir in peaches then refrigerate for 1½ hours until partially set.
• In a small bowl, mix pretzels, sugar, and butter together.
• Press firmly into a 13 x 9 baking dish and bake at 350° for 10-12 minutes. Remove from oven and let cool completely.
• Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth.
• Spread over cooled pretzel crust.
• Place in the fridge until cool.
• Spoon jello mixture over the top of the cream cheese. Spread evenly.
• Cover with plastic wrap and place in the fridge for 4-6 hours until jello has set.

PRETZEL SALAD I

Steps:

• In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.

PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix crushed pretzels, margarine and sugar.
• Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
• Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
• In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
• Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

PRETZEL STRAWBERRY OR PEACH SALAD

Steps:

• To prepare bottom layer: Mix sugar, melted butter, and crushed pretzels together. Press mixture into a 9 x 13 sprayed pan. Bake at 350 degrees F for 10 minutes. Cool completely.
• To prepare middle layer: Mix cream cheese, sugar, and Cool Whip together and pour over bottom layer.
• To prepare top layer: Mix Strawberry Jell-O and 2 cups boiling water as directions on box indicate. Add frozen strawberries, mixing well until Jell-O starts to set (refrigerate if necessary). Spoon over middle layer and chill. Cut into slices and enjoy.