Phyllispretzelsalad Recipes

Steps:

• In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.
• In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.
• In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
• Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

Steps:

• In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30-40 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. I let mine stand in the refrigerator until partially set. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 3-4 hours or overnight.

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:

• 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 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.

Steps:

• Preheat oven to 450 degrees.
• Line a jelly roll pan with foil.
• Break up pretzels on pan.
• Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
• Stir until well coated.
• Bake for 5 minutes.
• Cool and break apart pretzels.
• For the fruit salad put into large bowl: mix pudding and buttermilk together.
• Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
• Cover top of salad with caramelized pretzel topping right before serving.

Steps:

• Crust:.
• Mix all ingredients and bake in a greased 9x13 pan at 400 for 8 minutes.
• Cool completely.
• Middle Layer:.
• Mix cream cheese, sugar, milk, and pineapple together. Fold in large container of cool whip. Spread on first layer.
• Top Layer:.
• Dissolve Jello and add strawberries. Let set slightly. Pour over middle layer and let set.