Mixed Berry Pretzel Salad Recipes

Steps:

• Mix together the crushed pretzels, melted butter, cinnamon, and the sugar.
• Press into a 9"x13" pan and bake at 400 degrees for 8 minutes.
• Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind.
• Spread on the cooled crust in pan.
• Dissolve the jello in the boiling water and mix in the frozen berries.
• Carefully pour into pan and refrigerate until set.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix crushed pretzels, margarine, and 3 tablespoons sugar together in a bowl. Press into a 9x9-inch baking dish in a flat layer.
• Bake in the preheated oven for 8 minutes. Remove and let cool thoroughly, 20 to 30 minutes.
• Cream 1 cup sugar with cream cheese in a bowl; fold in whipped topping. Spread on top of cooled crust.
• Mix strawberry and raspberry gelatin mixes with boiling water until thoroughly dissolved. Stir in frozen berries until distributed. Pour over whipped topping mixture. Chill until set, about 2 hours.

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.

Steps:

• In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish. Refrigerate 30 minutes., In a large bowl, beat cream cheese, ricotta, confectioners' sugar, vanilla and grated lemon zest until smooth. In another bowl, beat heavy cream until stiff peaks form; fold into cream cheese mixture., Spread over pretzel layer. Refrigerate, covered, at least 4 hours. Just before serving, toss berries with apricot preserves if desired; sprinkle over top of dessert. If desired, top each serving with additional whipped cream and miniature pretzels.

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.

Steps:

• In a large mixing bowl, add the yogurt and the dry powdered pudding and mix well until the little "lumps" are practically gone.
• Mix in thawed Cool Whip.
• Gently fold in the fruit and gently mix until all combined.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix crushed pretzels, margarine and sugar.
• Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
• Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
• In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
• Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

Steps:

• Dissolve jello in boiling water and set aside to cool.
• Preheat oven to 350 degrees.
• Melt margarine in small pan, add 3 tablespoons sugar, mix and then add crushed pretzels. Mix until well coated and pour into 9 x 13 pan and spread out to coat bottom. Bake in oven for 8 minutes. Let cool.
• Mix cream cheese and 1 cup sugar together well and then mix in 12 oz. whipped topping. Mix well and then pour on top of pretzel mix. Spread evenly in pan and "seal" mix to edge of pan to protect pretzel mix below.
• Cut strawberries in half lengthwise and put on top of whipped topping mixture, slightly pushing into mix to hold them in place. Carefully pour jello mix on top of mixture.
• Cover pan and refrigerate for at least 4 hours until jello sets up.
• Be sure to cut through pretzel mix when serving.