Raspberrypretzeldessert Recipes
RASPBERRY PRETZEL SALAD
The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone goes wild over. Plump raspberries, creamy whipped topping and a crunchy caramelized pretzel layered together making this a real treat!
Provided by Alyssa Rivers
Categories Dessert Salad Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- Beat the cream cheese and white sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
- Pour the jello over the cream cheese layer add raspberries on top and refrigerate for 2-3 hours before serving!
Nutrition Facts : Calories 361 kcal, Carbohydrate 49 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 470 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
STRAWBERRY PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY PRETZEL DELIGHT
A sneaky mix of quick ingredients--pudding mix, pretzels, and prepared whipped topping and pie filling--make this an easy answer for a special dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 8 minutes. Cool 10 minutes.
- Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate 5 minutes.
- Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
- Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with tree-shaped pretzels. Store in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/16 of Recipe, Sodium 280 mg, Sugar 28 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
RASPBERRY JELLO PRETZEL DESSERT
Make and share this Raspberry Jello Pretzel Dessert recipe from Food.com.
Provided by poohstixx
Categories Gelatin
Time 40m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
- Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
- Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
- Spead the firming jello mixture on top of the cream cheese mixture.
- Refridgerate to settle firming and serve chilled.
QUICK AND EASY RASPBERRY DESSERT
Get a cool treat in minutes with our Quick and Easy Raspberry Dessert recipe! Raspberries, gelatin and whipped topping make up this easy raspberry dessert.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until gelatin starts to thicken.
- Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
- Refrigerate 15 min. or until firm.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
RASPBERRY PRETZEL DESSERT
Make and share this Raspberry Pretzel Dessert recipe from Food.com.
Provided by WJKing
Categories Gelatin
Time 30m
Yield 1 9x13 pan
Number Of Ingredients 9
Steps:
- Melt margarine& mix together with sugar& pretzels.
- Press into 9x13 pan.
- Bake@ 350 for 10 minutes.
- Cool.
- Cream sugar and cream cheese together and stir in Cool Whip for the second layer.
- When blended, spread over cooled pretzel crust.
- Place in refrigerator until mixture is firm.
- Dissolve jello in boiling water and add raspberries.
- Chill.
- When jello starts to thicken, pour over cream cheese mixture.
- Chill overnight.
- Cut into squares and garnis with whipped cream and a fresh berry if available.
Nutrition Facts : Calories 5755.8, Fat 223, SaturatedFat 115.9, Cholesterol 249.9, Sodium 8569.9, Carbohydrate 889.7, Fiber 24.9, Sugar 517.9, Protein 79.5
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