Remove from the oven. Beat the cream cheese with ½ cup sugar until fluffy. Transfer pretzel mixture to a 9 x 13 baking pan and use a fork to press mixture evenly on bottom of pan. In a medium bowl, combine the pretzel crumbs, 4 tablespoons sugar and melted butter. Preheat oven to 400 degrees and spray a 9×13 baking dish with baking spray. Step 3 Bring to boil over medium heat and let bubble for 1 minute. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin. Let cool on a wire rack. To start you need two cups of coarsely crushed pretzels. Refrigerate for about 2 hours. Bake the crust for 10 minutes at 350 degrees and set it aside to cool. Spread over the cooled pretzel crust. (Mixture will be crumbly.) Step 3 In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Old-Fashioned Strawberry Pretzel Salad Recipe | Allrecipes new www.allrecipes.com. Step 1 Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Press the mixture into a 9×13" baking dish. Put the jello powder into a large bowl and stir in the boiling water until the jello is fully dissolved. In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Strawberry Layer. Bake then allow to cool completely. Spread over cooled crust. Stir to combine. Add melted butter and sugar to the processor and pulse until finely crushed. When the powder is dissolved, stir in the pie filling. Bake 10 minutes@ 350 degrees. Pour over the cream cheese layer, then place in the fridge for 2 to 4 hours to set. Crust - Mix together crushed pretzels, butter and sugar in a mixing bowl. Bake 15 minutes, then set aside to cool. Pour into an ungreased 9×13-inch baking dish, pressing down firmly to create an even crust. Drain pineapple, reserving juice; set pineapple aside. Directions Step 1 Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Meanwhile, in same large bowl, combine condensed milk and water; blend well. Spread on cooled pretzel layer. 2 (10 ounce) packages frozen strawberries Add all ingredients to shopping list Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Place dish in the freezer for 1.5 to 2 hours or until the cream cheese is firm to the touch. Bake at 350℉ for 8 minutes (do not overcook). Press the mixture into the bottom of a 9-by-13 . Lovers of strawberry desserts will go bonkers for this make-ahead dish: the combination of the savory-sweet pretzel crust, cream cheese layer, and the sweet strawberry Jell-O topping makes this a hit with kids and adults alike. Strawberry Pretzel Salad. Spread over the baked pretzel layer and refrigerate until firm. Remove from oven and allow to cool to room temperature. Using an electric mixer, beat cream cheese and 1 cup of sugar together until smooth. While the pudding sets, gently crush up the pretzels in the bottom of each bag before opening. Dissolve jello in hot pineapple juice. Set aside to cool. Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press into a greased 9×13 inch baking pan. For filling, in a small bowl, beat . For the neatest slices, spread the filling all the way to the edges of the pan so that the Jell-O won't seep down the sides and turn the crust soggy, and chill the Jell-O until it reaches the consistency of uncooked egg white before folding in the fruit. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture. In a medium bowl, stir together the melted butter and sugar. Make the crust: Add the crushed pretzels, melted butter and 3 tablespoons of sugar to a medium bowl and mix until combined. Spread cream cheese mixture onto the cooled pretzel crust. In a blender, place pretzels and blend/crush until very smooth. Combine strawberry Jello with boiling water and stir until dissolved. Combine the crushed pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13″ pan. Add them to the gelatin and omit the cold water. by elyn_ryn May 19, 2022. Then set aside to cool completely. Preheat the oven to 350°F and lightly spray an 9x13-inch baking dish with nonstick cooking spray. Mix the sliced strawberries into the jello. Set aside a 9x13 inch glass baking dish. You'll bake at 400° F for 8 minutes. Make The Crust. Place cleaned, sliced strawberries into a bowl, and pour strawberry glaze mixture over strawberries.Toss to coat strawberries in glaze. Bake the crust for 10 minutes cool completely Creamy Layer - Now beat cream cheese with sugar until smooth. Preheat oven to 375 degrees. Beat the sugar and cream cheese until smooth. In a medium bowl, mix cream cheese and sugar with a hand mixer on medium until fluffy. Blend together the cream cheese and sugar. While pretzel layer is cooling, mix together the cream cheese and 1/2 cup sugar using a hand held mixer until combined. The firsts thing we planted this summer were two blueberry plants, a raspberry, a blackberry, and 14 strawberry starter roots. Mix and let stand for 20 to 30 minutes. baking dish. Let the gelatin soften for about 5 minutes. Bake at 350°F. Let cool completely. Bake for 8 minutes and remove from oven. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Combine ingredients for the pretzel layer: In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Easy Strawberry pretzel salad. Instructions. Preheat the oven to 350°F and lightly spray a 9×13 inch pan with cooking spray, or line the pan with parchment paper. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes. ⭐ First, mix together pretzels, sugar and butter. Once all the pretzels are crushed, put them into a 9 x 13 baking dish and add the 2 Tbsp of sugar and melted butter. Add strawberries with juice and stir until thawed and jello is partially set. Press into an ungreased 13x9-in. In a medium bowl, combine the crushed pretzels, granulated sugar, and butter. The iconic Strawberry Pretzel Salad, Bab's 1955 recipe #tutorials Remove from heat and allow to cool. Preheat oven to 400ºF and prepare a 9 x 13 inch baking dish by coating with cooking spray. Chill until partially thickened. In a bowl blend 1 cup sugar cream cheese and vanilla together. Refrigerate 4-6 hours or overnight. Carefully spoon over filling. Grab a 9-by-13-inch pan and let's get started! Step 4 oven safe glass custard cups. Step 4. Bake 10 minutes. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy. Fold in whipped topping. Spread cream cheese filling over pretzel crust. Heat oven to 350°F. Mix well. In a large bowl, mix the gelatin with the boiling water until dissolved, and let cool slightly. It gives a better set and doesn't wilt the fresh strawberries. Preheat the oven to 350 degrees F. Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. The perfect combination of salty, creamy, and sweet, this Strawberry Pretzel Salad with fresh strawberries is the perfect dessert for a summer picnic. When the pan with the pretzel crust is cooled to room temperature, beat cream cheese until it is smooth. Set the pan aside to cool completely. Place the pudding mix and the cold milk in a large bowl. Strawberry Topping: Combine jello and water with fresh strawberries and pour over the cream cheese layer. Bake 8-10 minutes, until set; set aside to cool. Place the bowl in the refrigerator for 5 minutes to set. Press into a 9" x 13" pan. Bake the crust. Layer the mixture over the crust, then place in the fridge for 30 minutes. How long will strawberry pretzel salad stay fresh? Strawberry pretzel salad is scrumptious! Make the Cream Cheese Center! Press into a 9x13 oven-safe dish. For the filling: 12 ounces cream cheese, softened 12 ounces whipped topping 1 cup sugar. Press into the bottom of a baking dish. Strawberry Pretzel Salad. Pour mixture on top of cream layer and spread evenly. Place the pretzels in a ziplock bag and smash them with a rolling pin while the jello cools (a bottle or meat tenderizer will also work). Refrigerate until chilled. Recipe. Cool completely. The iconic Strawberry Pretzel Salad, Bab's 1955 recipe #tutorials Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Bake for 8-10 minutes then cool. Bake 10 minutes until set. Put the cold water in a large bowl and sprinkle the gelatin on top. Cook pretzel crust: Press into a lightly greased 9×13 pan. Instructions. Refrigerate until Jello is set and firm ( 2 hours to overnight), and keep refrigerated until ready to serve. Cheesecake Filling: Whip cream cheese and sugar, fold in whipped topping. Bake 10 minutes. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Bake in the preheated oven for 10 minutes. Thaw the frozen sliced strawberries, if desired, and sprinkle with about 1/3 cup of sugar. Transfer the pretzel mixture to the pan and use your hands to evenly press the crust over the bottom of the baking dish. Step 1 - Make the pretzel crust. Press into an ungreased 13x9-in. Fold in the Cool Whip until completely mixed. How to make Strawberry Pretzel Dessert: Preheat the oven to 375 degrees F. Finely crush the pretzels to fill 1/3 cup. Layer the mixture over the crust, then place in the fridge for 30 minutes. Pour over the top and chill . Making the Pretzel Crust - how to crush pretzels For this recipe, you will need about 5 cups of mini twist pretzels. How To Make Strawberry Pretzel Salad Preheat The Oven. Preheat oven to 400 °F. Add water to pineapple juice if necessary to measure 1 cup; stir into gelatin mixture. Make filling: Combine cream cheese and 1 cup powdered sugar. Bring pineapple juice to a boil. Add sugar and vanilla, beating until smooth. Set aside to cool. Spread on the bottom of a 9x13 casserole dish and press down to create a tight crust. For the crust: 2 cups pretzels (small pretzel sticks or mini twists work best) 3 tablespoons brown sugar 3/4 cup butter, melted. Mix cream cheese, cool whip and sugar together and spread onto the crust. Mix well. 4. The crust is super simple to make. Spread over pretzel crust. Prepare strawberry jello. Step 2 Bake at 350° for 15 minutes; cool completely. Spread over cream cheese layer. In a food processor pulse pretzels until 2 cups crushed. Press mixture into a parchment paper lined 9x13" baking dish. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Crush the pretzels, melt the butter, add the sugar, mix together and press into the 9×13 pan. Preheat oven to 350 degrees F. Lightly spray bottom of pan with baking oil spray; set aside. Bake for 8-10 minutes. Click for 10 ounce oven safe custard cups. Gently fold in Cool Whip. Grease a 9×13 baking pan with butter and press the pretzel mixture into the bottom of the pan. 3. Add in the crushed pretzels and mix to coat. 1 lb fresh strawberries, hulled and sliced US Customary - Metric Instructions Pre-heat oven to 350°F. Cool on a wire rack. Press onto bottom of a 13x9x2-inch baking pan. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Chill the crust for at least 30 minutes. Press into the bottom of a 9x13 inch pan. If the crust is fragile, it's sometimes easier to use parchment paper to help pull out the squares. Make sure to spread the cream cheese ALL the way to the edges, completely sealing off the pretzel layer. Instructions. It's best served within the first day or two, though, so don't make it too far ahead of time. In a large mixing bowl, using a handheld electric mixer, cream together the cream cheese and 1 cup of sugar on medium speed, until smooth and fluffy, about 2-3 minutes. Spread over cooled crust. Place your strawberries over the top of the cream cheese mixture. Press mixture into the bottom of a 9 X 13 inch pan. Fold in the Cool Whip. Refrigerate until chilled. In a large mixing bowl whisk together cream cheese and sugar. Set aside and allow to cool. Boil 2 cups of water then remove from heat. Refrigerate 4 hours or overnight. Pour the mixture into the prepared dish and press it evenly to form a crust. Beat together softened cream cheese, granulated sugar, and vanilla. This is a classic strawberry gelatin salad with a salty pretzel crust and sweet cream cheese filling. Fold in the cool whip. Spread over cooled crust. Cool on a wire rack. Gently fold in the Cool Whip. In an airtight container in the fridge, this strawberry pretzel salad will stay fresh for about 3-4 days. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Refrigerate until partially set. Refrigerate until partially set. Let cool before moving to the next step. Chill until slightly thickened, about the consistency of an egg white. Meanwhile, dissolve jello in boiling water. Place crushed pretzels in bowl with butter and sugar and mix until well incorporated. STEP 2. Crush the pretzels. Press this mixture into a 9×13-inch pan and bake for 7 minutes. Bake for 10 minutes then remove from the oven and cool completely. Bake for 10 minutes, then set aside to cool completely. ⭐ Next, mix together cream cheese and sugar. Transfer the pan to the oven and bake for 8 minutes. Fold in whipped topping. In a medium saucepan, combine sugar, water, dry strawberry gelatin and cornstarch. Mix well to coat the pretzels and press into dish. After about an hour, begin making the strawberry layer. Stir in reserved pineapple and strawberries. Instructions. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Step 2 Mix the frozen strawberries into the the Jello, and stir until it starts to thicken. 3. Bake for 10 minutes and set on counter to cool. Bake until the pretzels. Combine crushed pretzels, butter, and sugar in a bowl and press into the bottom of a 9x13 pan. Press the pretzel mixture onto the bottom of two 10-oz. This is a classic strawberry gelatin salad with a salty pretzel crust and sweet cream cheese filling. Cool on cooling rack. STEP 3. Press the pretzel mixture into the prepared pan. Bake for 10 minutes, or until lightly toasted. Cool on cooling rack. For the crust: 2 cups pretzels (small pretzel sticks or mini twists work best) 3 tablespoons brown sugar 3/4 cup butter, melted. Carefully fold in the cool whip . Spoon the gelatin mixture over the chilled cream cheese layer. In the meantime, beat the cream cheese, sugar, and vanilla until smooth. Bake for 10 minutes. Lightly coat a 9x13-inch baking dish with non-stick cooking spray. Prep - Preheat oven to 350 degrees F. Prepare the Jell-O as per package direction. Step 2. Remove from heat. Blend cream cheese, 1 C sugar, and whipped topping. Bake 10 minutes and cool completely. In a large mixing bowl, beat together cream cheese and sugar until smooth and fluffy. Chill. Press lightly to help form the crust. Spread the cream cheese mixture over the pretzel crust. It would probably be an understatement to say we like berries. Crust: Combine crushed pretzels, sugar and butter and press into the bottom of a 9×13 pan. Spread evenly over the pretzel crumbs. Bake at 375 degrees for 8 minutes. Once the crust is cooled, make cream cheese layer. Allow the mixture to cool and then break it into small pieces. Combine the cream cheese and 1 cup sugar in a mixing bowl and beat with an electric mixer until well combined. Place pan in oven for about 10 minutes. Whisk together for 2 minutes until it starts to thicken. Spread pretzel mixture evenly in bottom of prepared pan, pressing the mixture down lightly with the palm of your hand. Set aside to cool to room temperature. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish. Recipe . Remove pan from oven and allow the pretzel crust to cool. Set aside to cool to room temperature. Cover and store in the fridge. In a large mixing bowl cream together cream cheese and white sugar. Preheat oven to 350°F. Cool. Meanwhile, arrange the strawberry slices evenly over the cream cheese layer. Cooks started making it in the 1960s and usually served it in a large baking dish. Combine crushed pretzels, melted butter and sugar in a bowl. Mix first three ingredients and press in bottom of a 9 x 13 pan. Fold in the thawed whipped topping. Preheat oven to 400°F. Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Strawberry Pretzel Salad Recipe. Allow it to cool until soft set. Step 3. For the topping: 2 6-ounce packages of strawberry gelatin dessert 2 cups water, boiling Bake for 10 minutes until it has become a touch more golden. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Mix that together with 1 ½ sticks of melted butter and three tablespoons of sugar and place in a 9×13 pan. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold. Then, dissolve the Jello in 2 Cups of hot water. Directions. baking dish. Add the sugar and salt to the strawberry puree and cook over medium-high heat until it starts to bubble and the sugar has dissolved - about 5 minutes. Stir with a fork until the butter is fully incorporated into the pretzel crumbs. That amount will yield two cups of crushed pretzels. You want the pretzels to still be crunchy and not soggy. In a bowl, combine the pretzels, butter and sugar. In a medium bowl, mix crushed pretzels, margarine and sugar. Pour the crust mixture into the prepared baking dish. Place in the fridge for 30 minutes. Fold in whipped topping. Step 3 In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Preheat oven to 350ºF. Preheat the oven to 350 degrees Fahrenheit. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour. In a medium bowl combine crushed pretzels, 3 tablespoons powdered sugar and melted butter. Cool 10 minutes. Place pretzels in a ziplock bag, seal and pound with a rolling pin to crush lightly. In a large mixing bowl, add pretzels, butter, and sugar. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. 1. Fold in the Cool Whip until completely mixed. 1. For entertaining, I think it works well to place it into canning jars to make individual servings. Set aside to cool completely. For the filling: 12 ounces cream cheese, softened 12 ounces whipped topping 1 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Beat sugar, cream cheese, and Cool Whip in a medium size bowl. FOLD in the cool whip. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Fold in thawed Cool Whip, mixing well. More a dessert than an actual salad, strawberry pretzel salad layers salty, crunchy pretzels with sweetened cream cheese and juicy strawberries. For the topping: 2 6-ounce packages of strawberry gelatin dessert 2 cups water, boiling for 8 minutes. In a bowl, combine chopped pretzels, melted butter, and sugar. Let the mixture cool completely to room temperature. Set aside to cool. 1 (16 ounce) package frozen strawberries Add all ingredients to shopping list Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 375 degrees Fahrenheit. Mix together well and press it smoothly into the bottom of the dish. Combine the strawberry jello mix and boiling water in a mixing bowl, then put aside to cool to room temperature. Bake at 350° for 10 minutes. Fold in the whipped topping and then spread evenly over the cooled crust. Instructions. 3 In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. In a food processor, finely chop up 2 cups of pretzels. Recipe. Set aside. Bake 6 - 8 minutes. 2. Bake for 10 minutes. In a medium bowl, mix the butter, the pretzels, and the white sugar. Bake for 10 minutes and cool the crust as the jello continues to set up. Combine the pretzels, the white sugar and melted butter.Press into the bottom of a 9×13 inch pan. Chill for 2-4 hours until jello is set. ⭐ Then, in a large bowl, mix the jello with boiling water. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Mix the sliced strawberries into the jello. Recipe. Fold in the whipped topping. Directions. Step 2 Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. Combine the crust ingredients and spread evenly into the bottom of a 9×13 pan. Spread mixture evenly over the completely cooled pretzel crust. In a bowl, combine the pretzels, butter and sugar. Refrigerate 3 to 4 hours or until firm. Strawberry Pretzel Salad Recipe. Spray 9 x 13 casserole dish with cooking spray. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Combine pretzel crumbs, 3 tablespoons sugar, and melted butter. Press in bottom of ungreased 13x9-inch pan. Mix all together until well combined. Add melted butter and stir well to combine. Use a large spoon to push the puree through the sieve. Cooks started making it in the 1960s and usually served it in a large baking dish. Bake for 10 minutes, then allow cooling completely. Combine the pretzels, butter, and sugar in a bowl. Instructions. Press into ungreased 13 x 9-inch baking dish. Use a wooden spoon or spatula to fold the whipped topping into the cream cheese mixture. Melt the butter. Grease a 13×9'' baking dish with cooking spray. Strawberry Topping Directions: Mix jello and water in a bowl and mix until no longer grainy. 2 Heat oven to 350° F. In medium bowl, mix Crust ingredients. When the jello is cool and partially set, pour it over the cream cheese layer. Hungry? Beat the cream cheese with ½ cup sugar until fluffy. Spread raspberries over filling; pour cooled gelatin on top. In a small bowl, combine the crushed pretzels and melted butter. Lightly spray a 9×13 inch pan with cooking spray, or line the pan with parchment paper. Cut into 4 rows by 3 rows. Mix the pretzels, butter, and sugar and spread evenly in the baking dish. Step 3 Bake 8 to 10 minutes, until set. Let cool completely. Pour over the cream cheese layer, then place in the fridge for 2 to 4 hours to set. Preheat oven to 350 degrees. In large bowl, combine all crust ingredients; mix well. Stir in strawberries and mix well. Bake at 350° for 10 minutes. Step 2 Beat in whipped topping. Pour evenly over cream cheese layer. by elyn_ryn May 19, 2022. Bake in the oven for 10 minutes. Preheat oven to 350°F. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Preheat oven to 350 degrees F. 2. For entertaining, I think it works well to place it into canning jars to make individual servings. 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