STRAWBERRY PRETZEL SALAD
My daughter gave me this strawberry pretzel salad recipe. It is a favorite of her in-laws. I tried it and it is delicious!
Provided by gmaterry
Categories Gelatin
Time 45m
Yield 18 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345.4, Fat 15.9, SaturatedFat 10.2, Cholesterol 34.2, Sodium 499.4, Carbohydrate 48.2, Fiber 1.4, Sugar 26.8, Protein 4.5
STRAWBERRY PRETZEL SALAD PAULA DEEN
Make and share this Strawberry Pretzel Salad Paula Deen recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 683.7, Fat 35.2, SaturatedFat 20.9, Cholesterol 99.8, Sodium 1155.4, Carbohydrate 85.1, Fiber 3.4, Sugar 35.2, Protein 10.8
STRAWBERRY PRETZEL SALAD
It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.
Provided by BETILDA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 52.1 g, Cholesterol 51 mg, Fat 23.3 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 15.6 g, Sodium 441.7 mg, Sugar 38.3 g
STRAWBERRY PRETZEL SALAD
What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.
Provided by Food Network Kitchen
Categories side-dish
Time 5h20m
Yield 10 to 12 servings
Number Of Ingredients 7
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
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
OLD-FASHIONED STRAWBERRY PRETZEL SALAD
A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.
Provided by Susan Saunders
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h45m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 64.5 g, Cholesterol 61.2 mg, Fat 28.2 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 18.7 g, Sodium 602.7 mg, Sugar 45.9 g
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.
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STRAWBERRY PRETZEL SALAD RECIPE - ANNA PAINTER | FOOD
From foodandwine.com
Servings 10-12Total Time 5 hrsCategory Strawberry
- Preheat the oven to 375°. In a small saucepan, cook the butter over moderate heat until browned and nutty-smelling, about 5 minutes. Transfer the butter to a small bowl and let cool slightly.
- In a food processor, pulse the pretzels with the graham crackers, brown sugar and salt until fine crumbs form. With the processor on, drizzle in the brown butter until damp crumbs form. Press the pretzel crust into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes until the crust is set. Transfer the dish to a wire rack and let cool completely.
- In a small microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a medium bowl, using a hand mixer, beat the heavy cream at medium-high speed until soft peaks form, 3 to 4 minutes.
- In a large bowl, using a hand mixer, beat the cream cheese with the sugar, vanilla and salt at medium speed until pale and fluffy, about 4 minutes. Beat in the lemon juice and honey until just combined. Microwave the gelatin for 10 seconds, until it is liquid. At low speed, beat the gelatin into the cream cheese mixture until well combined. Using a rubber spatula, fold in the whipped cream in three additions. Spread over the pretzel crust and refrigerate until firm, about 1 hour.
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