STRAWBERRY PRETZEL PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- For the pretzel crust: Preheat the oven to 350 degrees F.
- Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.
- For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat.
- Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours.
- Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon.
STRAWBERRY PRETZEL PIE
This cool no-bake strawberry pretzel pie is the perfect way to satisfy your sweet tooth this summer. Made with pantry staples and, well, as easy as pie to make, it's become one of my family's most requested warm-weather treats. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally., Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust., Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.
Nutrition Facts : Calories 350 calories, Fat 19g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 284mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY PRETZEL SURPRISE
Great to take for pot luck!! A light and tasty favorite.
Provided by Roberta Klodt
Categories Pies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees.
- 2. CRUST: Mix together pretzels, butter and sugar. Coat a 13X9X2 inch baking dish with nonstick cooking spray. Pat pretzel mixture into the bottom of the dish. Bake at 350 degrees for 10 minutes. Cool completely.
- 3. FILLING and TOPPING: In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cooled crust.
- 4. In a large bowl, dissolve gelatin in boiling water. Stir in thawed strawberries. Place over larger bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
- 5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours.
- 6. To serve, cut into squares. Makes 16 servings.
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 PIE
This is a wonderful but simple summer pie inspired by strawberry pretzel salad, a popular Southern dessert. The classic recipe consists of a crumbled pretzel crust, a whipped cream cheese and Cool Whip filling, and a top layer of strawberry Jell-O. In this fresher adaptation, crushed pretzels form the foundation of an easy shortbread crust, followed by a fluffy cream filling and a pile of fresh strawberries, omitting the use of gelatin. If you're making this pie in advance - especially with juicy, height-of-season berries - complete Steps 1 to 3, then cloak the filled crust with plastic wrap and chill up to 24 hours. Just before serving, toss the berries in sugar and pile them on top.
Provided by Jerrelle Guy
Categories pies and tarts, dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.
- In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners' sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
- In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners' sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
- Add the remaining 2 tablespoons confectioners' sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.
STRAWBERRY-PRETZEL SALAD
This phenomenal berry dish may have the word salad in the name, but it's okay if you call it a strawberry pretzel dessert instead. It's a great option if you need a sweet treat, and your oven is already full of tasty dishes. With a little prep, you'll be enjoying your Strawberry-Pretzel Salad in no time. The irresistible blend of creamy, crunchy, sweet and salty make it a hit for any season and occasion.
Provided by Jessica Walker
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 53 g, TransFat 1/2 g
CONTEST-WINNING STRAWBERRY PRETZEL DESSERT
I love the sweet-salty flavor of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. I think it's best when eaten within a day of being made. -Wendy Weaver Leetonia, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack., In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.
Nutrition Facts : Calories 516 calories, Fat 27g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 458mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.
ONE-POT CREAMY CHICKEN POT PIE PASTA
Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
- Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
- Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
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