Strawberry Banana 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.

STRAWBERRY PRETZEL DESSERT

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.

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-BANANA GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13-in. x 9-in. dish. Refrigerate for 1 hour or until set. , Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight.

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-BANANA PRETZEL SALAD

Steps:

• Combine cream cheese and sugar; set aside.
• Mix pretzels and margarine and press into 9x13 dish. Bake at 400F for 10 minutes. Cool.
• Spread cream cheese mixture over pretzels.
• Spread the Cool Whip over cream cheese. Chill about 30 minutes.
• Drain pineapple, reserving juice. Add water to make 2 cups.
• Dissolve Jello in hot pineapple juice and water. Add frozen strawberries, pineapple, sliced bananas and walnuts. Chill until partially set. Carefully pour over all; refrigerate several hours.

STRAWBERRY PRETZEL SALAD

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.

STRAWBERRY PRETZEL SALAD

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.

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.