RASPBERRY PRETZEL JELLO
Provided by Mel
Number Of Ingredients 10
Steps:
- For the pretzel crust, preheat the oven to 375 degrees F. In a medium bowl, whisk together the pretzels, brown sugar, and butter until evenly combined.
- Press the mixture in the bottom of a 9X13-inch pan, pressing lightly with the bottom of a measuring cup to lightly compact the crust. Bake for 8-10 minutes until lightly golden.
- Remove the pan from the oven and let cool completely.
- For the cream layer, in a medium bowl with an electric mixer (stand mixer or handheld mixer), whip together the cream cheese and powdered sugar until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the heavy cream and vanilla and mix (start on low speed so it doesn't spatter everywhere) until thick and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
- Spread the cream layer evenly over the cooled pretzel crust. Make sure to spread all the way to the edges and into the corners to make a good "seal" with the cream layer so the jello layer doesn't leak down the sides.
- In a medium bowl, whisk together the jello and boiling water until the jello is fully dissolved. Stir in the frozen raspberries. Let the mixture sit for just a few minutes to set up a bit (but take care not to let it sit for too long or it will be difficult to spread evenly).
- Pour the raspberry jello mixture over the top and gently spread into an even layer. Refrigerate until firm and set up, 6-8 hours. Cut into squares and serve.
Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 78 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 409 mg, Fiber 17 g, Sugar 50 g
NO COOK PRETZELS WITH A KICK
A spicy snack of pretzels with no baking required. Great for parties or poker night!
Provided by CASADESCARLETT
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.9 g, Fat 16.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 268 mg, Sugar 0.1 g
RASPBERRY PRETZEL SALAD
Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.
Provided by By Annalise Sandberg
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
- Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
- In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
- Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 40 g, TransFat 1/2 g
NO-BAKE CHOCOLATE RASPBERRY CREAM PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Fourth of July Kid-Friendly Quick & Easy High Fiber Backyard BBQ Raspberry Chill Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
- Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
- Scatter remaining raspberries over pie. Cut into wedges and serve.
- *Sold at most supermarkets and at specialty foods stores.
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