Strawberry Pretzel Salad With Fresh Strawberries Recipes

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 400°F.
• Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
• Bake 8-10 minutes, until set; set aside to cool.
• In a large mixing bowl cream together cream cheese and white sugar.
• Fold in whipped topping.
• Spread mixture onto cooled crust.
• Dissolve gelatin in boiling water.
• Stir in 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:

• 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.

EASY STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x13 inch baking pan with cooking spray, then make a parchment paper sling and place into greased pan.** Set aside.
• In a medium sized bowl, stir together melted butter, sugar, and crushed pretzels.
• Press firmly in the bottom of the pan.
• Bake in preheated oven for 10 minutes.
• Remove from oven and cool completely before topping with the cream cheese filling.
• In a large bowl, beat together sifted powdered sugar, cream cheese, and vanilla until well combined.
• Beat in cool whip.
• Spread evenly onto the completely cooled pretzel crust.
• Top evenly with sliced strawberries.
• Chill in the fridge for 30-60 minutes while you make and cool the top layer.
• Place jello mix into a large bowl, then pour hot water over.
• Stir until completely dissolved then cool at room temperature for 30-60 minutes while your middle layer is chilling.
• Pour over the chilled middle layer.
• Cover with saran wrap, then store in the refrigerator until the jello has set, at least a few hours.
• Use the parchment paper sling to remove the salad from the pan, then cut into pieces.
• Top with whipped cream, if desired, and serve!

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

Steps:

• Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
• Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
• In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
• When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
• Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

STRAWBERRY PRETZEL SALAD

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.

STRAWBERRY PRETZEL SALAD WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 400F.