Old Fashioned Strawberry Pretzel Salad Recipes

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
• Bake 8 to 10 minutes, until set. Set aside to cool.
• In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
• Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

OLD-FASHIONED STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
• In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
• In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

STRAWBERRY-PRETZEL SALAD

Steps:

• Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
• Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
• Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

STRAWBERRY PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350*F.
• In a bowl combine pretzels, ¼ cup white sugar and butter. Mix well.
• Spread on the bottom of a 9x13 casserole dish and press down to create a tight crust.
• Bake for 10 minutes then remove from the oven and cool completely.
• Once the crust is cooled, make cream cheese layer.
• In a bowl blend 1 cup sugar cream cheese and vanilla together.
• FOLD in the cool whip.
• GENTLY spread this mixture over cooled crust. I've found it easiest to place globs all over then gently spread them together.
• Make sure that white filling touches all sides of the pan. This will prevent jello mixture from sliding UNDER the cream cheese layer and making the crust soggy.
• Chill while you make the top layer.
• In a medium bowl, stir together jello and boiling water. Mix well until jello is fully dissolved.
• Add strawberries and mix until strawberries are thawed.
• Mixture should begin to thicken as the frozen berries will quickly bring the temperature down. When mixture is egg white consistency (thick, but soupy) (about 10 minutes) pour over the cream cheese layer.
• Chill for 1 hour or longer, until the jello is set.