Strawberry Pretzel Dessert

Ingredients

Produce
- 2 packages (16 ounces each frozen sweetened sliced strawberries, frozen sweetened

Baking & Spices
- 19 tbsp Sugar
- 2 cups Topping, whipped
- 1 Topping, whipped

Snacks
- 2 cups Pretzels

Dairy
- 3/4 cup Butter
- 1 package Cream cheese

Desserts
- 2 packages (3 ounces each strawberry gelatin

Liquids
- 2 cups Water

Time
Prepare: 20M
Cook: 10M
Total: 30M

Found on tasteofhome.com

Description

Need to bring a dish to pass this weekend? This make-ahead layered salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

this is so good, I made it as sugar free as was possible and it turned better than I ever thought. My family is starting to think I went back to school to learn how to cook.

I made this dessert for my husband and he wasnt that fond of it and called it , Just okay. Too much trouble for just an okay dessert.

I made this for my husband. He liked it but didnt think that much of it. He said it was just okay. Too much trouble for an okay dessert

I have made this for over 20 yrs. its a gotta have at every holiday. I use 2 8 oz packages of cream cheese, that I mix the sugar into with an electric mixer. I then fold in with a spatula 1-1/2 containers of cool whip. Spread all the way to edges. I refrigerate while I make the jello layer. I only use 1 16 oz bag of unsweetened strawberries, no juice. I stir in cutting them into halves or quarters until jello thickens. I then pour over the cream cheese layer and refrigerate. A family favorite that with these tips, I hope you enjoy a more consistent result.

Been making this for years! Everyone loves it. A friend at work made it with raspberry jello and used the frozen mixed berries. That is my new favorite!

This is a really good recipe. I made it exactly as given with the addition of one teaspoon of vanilla to the cream cheese layer. I might use two teaspoons next time. I used an 11 x 8.5 pan because my 9 x 13 inch pan had something in it. Everything fit but the gelatin layer, had enough extra for four ramekins of strawberry Jell-O. Changes I would make next time: add a full cup of butter to the pretzels, add a teaspoon of unflavored gelatin to the Jell-O to make it firmer (I was worried it might melt in transit), it didnt. The ladies at church told me I could bring this again, anytime!

Great dessert

We use this for a senior party we have each month. They love it!

Ive been making this for about 10 years now and its always been a winner. I think the people that are saying the cream layer is too thin are beating the mixture too much. I just fold my ingredients together and it stays nice and fluffy and is plenty to cover a 13x9 pan. Ive also had an issue with the jello mixture leaking through to the pretzel layer but I know each time it happened, I didnt make sure the cream layer went all the way to the edges. That is important. But if it does leak through, its still pretty darn tasty.

This is a delicious dessert! Made recipe as is and the jello strawberry layer did not set and was soupy. It was suggested next time, to layer fresh sliced strawberries on top of cool whip layer and then once the jello mix has sighty set to carefully pour over strawberries. If you make the recipe as is I would suggest using a packet or two of the Knox gelatin or draining some of the syrup from the strawberries. No one complained about the taste or it being soupy so it was a win regardless. Next time Ill read the other reviews before jumping in

Ingredients

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping, optional

Directions

Directions 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 strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired. Yield: 12-16 servings. Test Kitchen Tips Punch up the flavor by adding chopped toasted nuts to the crust. Want a crisp crust and fluffy filling? Cool baked crust completely. Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the edges so the gelatin stays put. Instead of whipped topping, try fresh whipped cream. Originally published as Strawberry Pretzel Dessert in Reminisce Extra June 1994, p45 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

726 0 2017-03-13 03:29:58

Title:	Strawberry Pretzel Dessert
Descrition:	Need to bring a dish to pass this weekend? This make-ahead layered salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Strawberry Pretzel Dessert

Strawberry Pretzel Dessert

Need to bring a dish to pass this weekend? This make-ahead layered salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

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