STRAWBERRY-PRETZEL SALAD
This phenomenal berry dish may have the word salad in the name, but it's okay if you call it a strawberry pretzel dessert instead. It's a great option if you need a sweet treat, and your oven is already full of tasty dishes. With a little prep, you'll be enjoying your Strawberry-Pretzel Salad in no time. The irresistible blend of creamy, crunchy, sweet and salty make it a hit for any season and occasion.
Provided by Jessica Walker
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 53 g, TransFat 1/2 g
STRAWBERRY PRETZEL SALAD
It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.
Provided by BETILDA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 52.1 g, Cholesterol 51 mg, Fat 23.3 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 15.6 g, Sodium 441.7 mg, Sugar 38.3 g
OLD-FASHIONED STRAWBERRY PRETZEL SALAD
A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.
Provided by Susan Saunders
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h45m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 64.5 g, Cholesterol 61.2 mg, Fat 28.2 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 18.7 g, Sodium 602.7 mg, Sugar 45.9 g
STRAWBERRY PRETZEL SALAD
Classic Strawberry Pretzel Salad is perfect for potlucks, BBQs and other gatherings! The combination of the salty pretzel crust, sweet cheesecake filling and fresh strawberries with jello is perfection. It's a cold and creamy treat that always gets rave reviews!
Provided by Dorothy Kern
Categories Dessert
Time 6h30m
Number Of Ingredients 9
Steps:
- Place Jello powder in a medium sized bowl. Carefully pour boiling water over the powder, stir until it's all dissolved. Let sit at room temperature until it is completely cool.
- While the Jello is cooling, make the crust. Stir together the crushed pretzels with sugar and melted butter. Press into the bottom of a 9x13-inch pan. Chill for at least 30 minutes.
- Make the cheesecake: Beat the cream cheese and sugar with a hand mixer until smooth, then mix in the whipped topping.
- Spread cheesecake mixture on top of the crust. Make sure that the cheesecake completely touches all edges of the pan - leave no holes or areas where it's open, otherwise the jello will soak through when you pour it on. Chill 1 hour.
- Assemble the dessert: place the strawberries in a single layer on top of the cheesecake mixture. Carefully pour the cooled jello mixture evenly over the berries and cheesecake. Chill until set, at least 3 hours.
- Dessert can be made up to 24 hours ahead. Enjoy within 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 31 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 186 mg, Fiber 1 g, Sugar 21 g
STRAWBERRY PRETZEL SALAD
What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.
Provided by Food Network Kitchen
Categories side-dish
Time 5h20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
- Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
- Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
- Slice into squares and serve cold.
PB & J STRAWBERRY PRETZEL SALAD
Discover a new way to do PB & J. This recipe for PB & J Strawberry Pretzel Salad will more than satisfy your sweet tooth with a variety of rich flavors.
Provided by My Food and Family
Categories Home
Time 5h
Yield 20 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
- Beat cream cheese, peanut butter, remaining sugar and milk with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries; spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
- Spread salad with remaining COOL WHIP; top with halved strawberries. Sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
STRAWBERRY PRETZEL SALAD
Sweet and salty, creamy and crunchy, this strawberry pretzel salad is the perfect blend of delicious flavors. With its tasty layers, this old-fashioned favorite is bound to be a hit among your family and friends!
Provided by Janelle
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PATRIOTIC STRAWBERRY PRETZEL SALAD
Serve red, white and blue on a platter with our Patriotic Strawberry Pretzel Salad. Salty pretzel crunch tops off sweet berries, cream cheese and more.
Provided by My Food and Family
Categories Recipes
Time 5h
Yield 20 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
- Beat cream cheese spread and remaining sugar with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries and 1 cup blueberries; spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
- Spread salad with remaining COOL WHIP. Arrange remaining blueberries and halved strawberries to resemble American flag.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY PRETZEL SALAD PAULA DEEN
Make and share this Strawberry Pretzel Salad Paula Deen recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 683.7, Fat 35.2, SaturatedFat 20.9, Cholesterol 99.8, Sodium 1155.4, Carbohydrate 85.1, Fiber 3.4, Sugar 35.2, Protein 10.8
STRAWBERRY PRETZEL SALAD
Make and share this Strawberry Pretzel Salad recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 36m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- First Layer:.
- Mix together butter and pretzels and press into the bottom of a 9x13-inch pan.
- Bake at 375 to 400 degrees for 10 minutes.
- Let cool.
- Second Layer:.
- Beat to cream cheese and sugar until smooth then mix in Cool Whip.
- Spread over cooled crust and refrigerate for 30 minutes.
- Third Layer:.
- Dissolve jello in boiling water and add sliced berries.
- When it starts to thicken pour over cream cheese layer and refrigerate until firm.
- (If you use the fresh berries, refrigerate until just set.).
- Garnish with a dollop of whipping cream and fresh strawberries before serving.
Nutrition Facts : Calories 512, Fat 26.2, SaturatedFat 16, Cholesterol 77.4, Sodium 725.6, Carbohydrate 65, Fiber 2.1, Sugar 32.1, Protein 7.2
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